From the kitchen of Ann Marie Barkwell.  Amaretto,
orange zest & creamy ricotta flavor this pound cake.  
Slices are then topped with juicy sugared
strawberries.  Mom received this recipe from a friend,
who found it at
foodnetwork.com.
Cream:
3/4 c (1 1/2 sticks) butter, at room temp.
1 1/2 c whole milk ricotta cheese
1 1/2 c sugar
Cream until light & fluffy.
Add while mixer is on, one at a time:
3 large eggs
Add:
1 tsp vanilla
zest of 1 orange
2 Tbsp amaretto
Slowly add, just until incorporated:
1 1/2 c cake flour
2 1/2 tsp baking powder
1 tsp salt
Pour into a greased & floured 9x5x3 loaf pan.

Bake @ 350, 45-50 minutes or until toothpick comes
out clean.

Let cool 10 minutes before removing from pan.
Cool completely.
Dust cooled cake with
confectioner sugar.

Meanwhile, mix:
1 pint strawberries, hulled & quartered
1 Tbsp sugar
Let set until juices pool around berries.

To serve, slice the cake & top with a spoonful of
strawberries & their juices.
"Why was the strawberry
late for work? He was in a jam."
Ricotta Orange Cake
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