3 3/4 c. (30 oz.) Ricotta
4 lg. eggs
2/3 c. granulated sugar
1/4 c. flour
1/4 c. Amaretto liqueur
3 tbsp. golden raisins
1 tbsp. finely chopped candied orange rind
1 tbsp. finely chopped candied lemon rind

CRUMB CRUST:

1 1/2 c. graham cracker
6 tbsp. melted butter
1/4 c. granulated sugar

Place the crumbs in a mixing bowl and add the butter and sugar. Blend well. Press the crumb mixture onto the bottom and partly up the sides of a greased 9" pan. Smooth the crumb mixture along the bottom to an even thickness.

Prepare filling. Preheat oven to 325 degrees. Press Ricotta through sieve. In a large bowl, beat together the drained cheese, eggs, sugar and flour. Stir in liqueur, raisins and fruits.

Pour mixture into the prepared crust and bake for 1 hour. Remove cake form oven and cool to room temperature. Chill before serving.