6 lg. eggs
1 c. sugar
1 tbsp. pure vanilla extract
1 grated rind of med. lemon
1 c. orange juice
1/3 c. anisette liqueur
1/3 c. curacao or other orange flavored liqueur
3 tbsp. brandy
1/2 c. cornstarch
4 lb. whole milk ricotta
Crumbs, graham cracker or bread, sufficient to dust bottom and sides of pan
Springform pan, 10" diameter, lightly buttered

Preheat oven to 375 degrees. Blend all ingredients in the order given from eggs, sugar, to ricotta, in a large mixing bowl; be sure to blend each addition thoroughly before adding another.

Pour batter into the buttered and dusted springform pan and put in a hot water bath and place in oven. Hot water bath can be made from a roasting pan with 1 1/2 inches of hot water. The key to creating a moist yet firm cake is the water bath.

Bake approximately 90 minutes. Cake is done when it is a light golden brown color. Cool then refrigerate.

Serves 14.