Grandma Made Rum Cake

DEAR SOS: My Italian grandmother always fixed cassata for family gatherings. When she died, we expected our mother to carry on the tradition, but though she enjoyed her mother’s cassata, she never learned to make it. I would be grateful for a recipe.

JOAN MELLINI

Los Angeles

DEAR JOAN: Here you go. Make it for your mother.

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Sicilian Rum Cake (Cassata)

Active Work Time: 30 minutes * Total Preparation Time: 1 hour, plus 1 hour chilling

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For a 2-layer cake, cut the cake in half. This spongecake is adapted from “The New Basics Cookbook” by Julee Rosso and Sheila Lukins (Workman, 1989).

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SPONGECAKE

Butter, for preparing pan

3/4 cup unbleached flour, plus more for preparing pan

4 eggs, separated

3/4 cup plus 2 tablespoons sugar

1/2 teaspoon vanilla extract

Dash salt

1/4 cup (1/2 stick) unsalted butter, melted, at room temperature

Heat the oven to 350 degrees. Butter and flour a 9-inch round cake pan.

Combine the egg yolks and 3/4 cup sugar in a mixing bowl, whisking until thick and light. Stir in the vanilla.

Beat the egg whites and salt until they form soft peaks. Add the remaining 2 tablespoons of sugar and beat until glossy, 15 to 20 seconds.

Incorporate 1/3 of the whites into the yolk mixture. Sift 1/4 cup of the flour over the mixture and fold it in. Repeat, folding in whites and flour, until the last flour is nearly incorporated. Fold in the butter.

Pour the batter into the pan. Bake just until the cake pulls away from the pan, 30 minutes. Cool slightly before unmolding.

ASSEMBLY

1 (9-inch) spongecake

1/4 cup light rum

1/2 cup chopped candied fruits, such as orange, lemon and pineapple

1 1/2 pounds ricotta cheese (2 1/2 cups)

1 cup sifted powdered sugar

1/2 teaspoon cinnamon

1/4 teaspoon almond extract

1 ounce unsweetened chocolate, grated

Cocoa powder, for garnish

6 candied cherries, sliced, for garnish

Cut the spongecake into 3 layers. Pour rum over the candied fruits.

Beat the cheese, powdered sugar, cinnamon and almond extract until creamy, about 2 minutes. Drain the fruit and stir it in, along with the chocolate, blending well.

Place 1 cake layer on a large cake plate and spread with 1/3 of the filling. Top with the second layer and spread with 1/3 of the filling. Top with the remaining layer and spread the remaining filling over top. Sprinkle with cocoa powder and garnish with the cherries. Chill 1 hour.

8 to 10 servings. Each of 10 servings: 382 calories; 112 mg sodium; 126 mg cholesterol; 16 grams fat; 10 grams saturated fat; 46 grams carbohydrates; 11 grams protein; 0.75 grams fiber.