Rum Ricotta Cake Recipe

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Rum Ricotta Cake
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Ingredients
8
Count
Nutrition
384
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Invert cake onto serving plate. Cut 1-inch off across the top of cake. Set aside. With a serrated knife, hollow out center of cake leaving a 1-inch border.
  2. In the meantime, warm the grape juice in the microwave for 1 minute. Pour over gelatin mix and combine with juice as you would water. Mix thoroughly and add in peaches and ricotta cheese.
  3. Chill in refrigerator for about 30 minutes.
  4. In a separate bowl, combine non-dairy topping with rum extract and whisk thoroughly. Fill the center of cake with peach ricotta gelatin mix. Return top of cake. Frost cake on top and sides with non-dairy topping and rum extract mixture, completely coating cake.
  5. Chill for 1 hour before serving. Garnish with peach slices.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 384.21 Kcal (1609 kJ)
Calories from fat 296.61 Kcal
% Daily Value*
Total Fat 32.96g 51%
Cholesterol 18.07mg 6%
Sodium 35.71mg 1%
Potassium 211.97mg 5%
Total Carbs 19.51g 7%
Sugars 16.23g 65%
Dietary Fiber 2.01g 8%
Protein 4.93g 10%
Vitamin C 45.5mg 76%
Calcium 79.7mg 8%
Amount Per 100 g
Calories 200.1 Kcal (838 kJ)
Calories from fat 154.48 Kcal
% Daily Value*
Total Fat 17.16g 51%
Cholesterol 9.41mg 6%
Sodium 18.6mg 1%
Potassium 110.4mg 5%
Total Carbs 10.16g 7%
Sugars 8.45g 65%
Dietary Fiber 1.04g 8%
Protein 2.57g 10%
Vitamin C 23.7mg 76%
Calcium 41.5mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol

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