Italian Cassata Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 9, 2005
This was okay, but I didn't care for the ricotta filling. I think it would taste better with cream cheese or something less grainy.
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Photo by ANGELSHARK

Cooking Level: Expert

Home Town: Delaplane, Virginia, USA
Living In: Sacramento, California, USA

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Reviewed: Oct. 12, 2008
This is essentially the same cake that my husband's father used to make. He was Italian and made them for family and friends on a regular basis. It was absolutely wonderful and so easy to follow. The Marsala wine makes the cake. I also saved a few cherries to decorate the top and perimeter of the cake as well. It turned out beautiful. I took it to a spaghetti dinner where it was a wonderful hit. Needless to say, we had none left to bring home.
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Photo by beachy

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA
Living In: Mexico Beach, Florida, USA

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Photo by Ann Maksymiw
Reviewed: Nov. 23, 2012
Very authentic cake. Ricotta is the traditional cheese to use and adds a special flavour and texture that you do not achieve with cream cheese. I added some extra Italian Glace fruit - cherries, Clementines and figs in the mix and also for decoration. Pistachios also added an extra crunch. You only need a small slice so this cake easily will feed 12 to 15 people. Great for a special occasion.
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Photo by Ann Maksymiw

Cooking Level: Expert

Photo by Genie Dean
Reviewed: Dec. 27, 2012
I loved this recipe! Very authentic. Everyone loved it at the Christmas party...even people who don't usually eat cake. I made my own pound cake as well. What a hit! Enjoy Italian Style...
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Photo by Genie Dean

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