1 loaf sponge cake cut in 3 slices (horizontal)
1 bottle of rum extract, add water to make 1 cup

1/2 c. of rum, on each layer

Wait 10 minutes.

1/2 lb. riccotta, sweeten to taste, whip

Put on one layer, ricotta, one layer chocolate pudding, one layer of chopped nuts and cherries. Cover with whip cream and decorate. Refrigerate for one hour.

In Italy a very fussy king asked for a desser of rum. He made this rum cake, it had to be eaten with a spoon. For the cook soaked it in rum and it became his favorite cake.

Thus: Rum cake Italian style.

Yields 6 to 8.