[texas booster]

Alas, there is not a single Sicilian bakery in DFW that I can find.

La Spiga Bakery in Addison doesn't list cassata as an item, though it is after Easter.

Maybe a trip to the Northeast is in order.

[Liz]

Could bake it yourself?

[Liz]

Found this for you----easy, and very very Italian.The cake nonna made--from a mix. The trick is steeping the cake w/ the rum--will absorb a lot of liquid. Do-ahead 12 or more hours before service.

ITALIAN RUM CAKE

BATTER Mix yellow cake mix, 4-serving pkg vanilla instant pudding, 4 eggs, 1/2 c oil, 1/2 cup dark rum.

GLAZE melt stick of butter, stir in cup granulated sugar, 1/4 cup water. Boil/strir 5 min. Offheat add 1/2 cup dark rum.

ASSEMBLY Pour batter into greased bundt cake pan. Bake 325 deg an hour. Cool.

FINAL invert coooled cake on plate. Fork/prick top. Drizzle glaze evenly over sides/top. Steep cake--there will be a small puddle on the plate - but will absorb after 12 hours. Tent top using toothpicks to elevate saran, or foil in tight seal.