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ITALIAN APPLE CAKE




List of Ingredients



• 1/2 CUP WHOLE MILK RICOTTA CHEESE
  
• 8 TABLESPOONS SWEET BUTTER
  
• 1 CUP SUGAR
  
• 1 BEATEN EGG
  
• 1 CUP FLOUR
  
• 1 TEASPOON BAKING POWDER
  
• 1/2 TEASPOON SALT
  
• 1/2 TEASPOON CINNAMON
  
• 3 APPLES, PEELED, CORED AND GRATED, ABOUT 2 1/2 CUPS
  
• 1/2 CUP PECANS, TOASTED AND COARSELY CHOPPED
  
• ******************************************************************************
  
• *****************BOURBON CHANTILLY CREAM********************
  
• 2 CUPS HEAVY WHIPPING CREAM
  
• 1/2 CUP CONFECTIONERS' SUGAR
  
• 1/4 CUP BOURBON OR ANY OTHER LIQUEUR OF YOUR CHOICE
  






Instructions



1. PREHEAT OVEN TO 350°. GREASE AND FLOUR A 9 X 9" SQUARE PAN.
   
2. CREAM TOGETHER RICOTTA, BUTTER AND SUGAR UNTIL FLUFFY. ADD 1 BEATEN EGG AND MIX WELL.
   
3. SIFT FLOUR, BAKING POWDER, SALT AND CINNAMON INTO THE RICOTTA MIXTURE AND MIX WELL TO COMBINE. FOLD IN APPLES AND PECANS.
   
4. POUR CAKE BATTER INTO THE PREPARED PAN AND BAKE 35 MINUTES OR UTNIL GOLDEN BROWN AND DONE IN THE CENTER. CUT INTO 9 EQUAL SQUARES AND SERVE WARM OR AT ROOM TEMPERATURE WITH THE BOURBON CHANTILLY CREAM.
   
5. BOURBON CHANTILLY CREAM
   
6. IN A CHILLED GLASS OR STAINLESS STEEL MEDIUM BOWL, WHIP THE HEAVY CREAM UNTIL SOFT PEAKS FORM. ADD THE CONFECTIONERS' SUGAR AND BOURBON AND WHIP UNTIL STIFF.