[Jamestown1630]

Thanks for the tip! I’m getting ready to make my fruitcakes ;-)

[V K Lee]

My mom would soak them in rum, wrap in a clean dish cloth and watch closely for several weeks, continuing the soak periodically. Rich and moist when served - with a whipped cream dollop, positively decadent.

[Liz]

As a Francophile, I adore French Pastry. Most of their sumptuous creations take skill and are huge production numbers....but worth every hour spent in the kitchen.

Still, I love the way Italian bakers take a little of this and a little of that and create simply delicious desserts. This Italian Cassata does not even require baking.

Italian Cassata w/ Nougat

ING 1/3 c ea craisins, raisins, chp glace ginger, 3 tb dark rum, juiced orange, 500 g mascarpone, 50 g conf, 300 ml thickened h/cream, 150 g chp nougat.

PREP Brush loaf tin w/ oil; line w/ saran--extend into handles for lifting out cassata.

PREP Simmer craisins, raisins, ginger, rum, oj on med till syrupy. Cool completely offheat.

METHOD hand-whisk smooth mascarpone, conf. Gently fold in thickened cream, soaked fruit, nougat. Spoon into loaf tin; smooth top. Saran top tightly. Freezer 4-24 hours.

AT SERVICE Leave on counter 10 min then gently liftout. Cut slices using sharp knife dipped into hot water.

SERVE garnished w/ fresh strawberry slices