1 loaf cake (pound or sponge)
1 1/2 lb. Ricotta cheese
1/3 c. sugar
1/2 c. half & half
1 tsp. vanilla
1/2 tsp. almond extract
1/2 c. rum extract
1 oz. semi-sweet chocolate, grated
1/4 c. chopped toasted almonds
1/2 c. finely diced mixed candied fruit
5-6 tbsp. Amaretto

FROSTING:

1/2 c. butter
1/2 c. cream cheese
1 lb. powdered sugar, sifted
2 tbsp. Amaretto
Red food coloring

Cut cake into 3 layers. Combine Ricotta cheese, sugar, half & half and flavorings. Whip until smooth. Stir in chocolate, almonds and fruit. Chill well. Place 1 cake layer on serving plate and brush with about 2 tablespoons Amaretto. Top with half of cheese mixture. Repeat with second layer. Place third layer on top. Chill well.

Make Frosting: Cream butter and cream cheese until light. Gradually stir in powdered sugar and flavoring and whip until (at least 10 minutes). Reserve some frosting and tint pink for decorating cake. Spread frosting on top and sides of cake and decorate top with fruits, nuts and grated chocolate.