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So moist. So delicious. And so much more.™

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Cakes

Italian Rum cake

Julia Ramirez Recipe shared by:
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A moist yellow cake with a ricotta, cream cheese and mixed candied fruit filling

  • Hands-On Time: 45 Minutes
  • Total Time: 5 Hours 30 Minutes
  • Servings: 16-20
  • Rating:

Ingredients

  • Preheaat oven to 350 degrees
  • Cake
  • 1 box of Duncan Hines yellow cake mix
  • 4 eggs
  • 1 box of vanilla instant pudding mix
  • 1/2 cup of crisco oil
  • 1 cup of water
  • Syrup
  • 1/2 cup pineapple juice
  • 1/2 cup bacardi rum
  • Filling
  • 3 tablespoons of granulated sugar
  • 2 cups ricotta cheese
  • 1 3 oz. package cream cheese
  • 2 squares of semisweet chocolate
  • 1/2 cup mixed candied fruit, chopped
  • Frosting: 2 tubs of Duncan Hines dark chocolate frosting

Baking Instructions

  1. Mix all cake ingredients in mixer bowl on low speed until blended
  2. Mix on medium speed for 2 minutes.
  3. Pour batter in well greased 10 inch tube pan, bake for 45 minutes or until done.
  4. When done cool in pan for ten minutes then invert on wire rack
  5. and allow to cool completely. Put in freezer for about 2 hours.
  6. While cake is in oven combine pineapple juice and rum in a cup to make syrup
  7. Set aside.
  8. For filling: Beat ricotta, cream cheese and granulated sugar until smooth. Finely chop the squares of chocolate; stir into cheese along with the candied fruit.
  9. Remove cake from freezer and split into 4 thin layers. Drizzle 3 layers with 1/4 cup of syrup.
  10. Spread each layer with 1/3 cup of the chese filling.
  11. Assemble cake with plain layer on top.
  12. Brush top and sides with remaining syrup.
  13. Frost cake with the chocolate frosting.
  14. Decorate with fruit and nuts.

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Tips

Moister spice cake

Moister spice cake

My maternal great-grandmother LOVED to bake and one of her favorite cakes to bake was a spice cake. People always asked her how she would get her cake to be so moist, She wouldn't tell her secret, but I know it. If you are looking for a way to make your spice cakes more moist, just add a half a cup of water to the batter when mixing. If you decide you want to freeze the cake for a month or so, and then take it out of the freezer to thaw, it will remain moist when you are ready to cut it


paper sticks

paper sticks

I like to make arrangements with the cookies that I bake.I found that the best way to keep them standing up is to bake them with a paper stick (what they use for suckers)works great can make them different heights.hope this helps someone.





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