1 1/2 lbs. Ricotta
3/4 c. sugar
6 eggs
1 tsp. Anisette Liqueur
1/2 pt. heavy cream

Mix eggs, sugar, heavy cream and Anisette. Blend together with fork. Spoon in Ricotta gradually, until mixture is smooth and creamy. Pour into 1 round or square greased cake pan and bake at 350 degrees for 1 hour. Cake consistency is light and wet.