MIGLIACCIO (SPAGHETTI CAKE)

MIGLIACCIO (SPAGHETTI CAKE) image

Yield 16 pieces

Number Of Ingredients 13

1 lb. spaghettini
1 Teaspoon salt
4 ozs. butter
8 ozs. warm milk
1 lb. ricotta
1 1/2 cup sugar
4 ozs. triple sec
12 eggs
4 ozs. grated citron
1 Teaspoon cinnamon
1 Teaspoon vanilla extract
1 Teaspoon orange or lemon extract
Grated zest from one orange and one lemon

Steps:

Boil pasta adding salt in the water. Drain well; add butter and warm milk. Allow the pasta to soak for about ten minutes in the milk and butter. In a separate bowl, mix ricotta with sugar, add eggs a few at a time and mix thoroughly, add the liqueur, cinnamon, citron, vanilla and orange extracts and grated orange and lemon zest. Add the spaghettini to the mixture and coat well. Place in a well-greased, floured 12" or two 8" or 9" pans. Place on cookie sheet in a preheated 350 degree oven for 45 minutes to one hour.