FABULOUS LIGHT FRUIT CAKE

• 6 cups cut-up mixed fruit, such as berries, peaches, mangoes or kiwis
• 2 tbsp. rum
• 1 to 2 tbsp granulated sugar
• 1 1/2 cups drained ricotta or mascarpone cheese
• 1 1/2 cups whipping cream
• 1/4 to 1/3 cup granulated sugar
• 2 tsp. finely grated orange peel
• 2 tsp. vanilla
• 8 - inch store-bought angel food cake

If using peaches, mangoes or other stone fruit, peel and discard pits. Cut large fruit into small bite-size pieces. Cut strawberries into halves or quarters depending on their size. Place fruit in a bowl and stir in rum, if using. Taste and stir in just enough sugar to sweeten a little. This will help to create juice. Set aside at room temperature.

In a large bowl of a stand-up mixer or in a large deep bowl, combine cheese and cream. Add 1/3 cup sugar to mixture if you are using ricotta cheese. Use only 1/4 cup if using mascarpone. Add orange peel if you like. Using low speed of an electric mixer, beat mixture until it begins to thicken. about 1 minutes. Increase speed to high and heat until very thick, from 3 - 4 minutes. Then beat in vanilla.

Meanwhile, using a serrated knife, cut cake into 3 equally thick layers. Measure out 2 cups fruit mixture. Set aside. To assemble, place widest cake layer on a platter.

Using a palette or butter knife, spread a thin layer of ricotta mixture about 3/4 cup evenly over cut surface of cake. Then spoon half of unreserved fruit over ricotta-spread cake. Lightly spread a layer of ricotta over bottom of middle cake layer and set on top of berries. Gently press down cake. Spread another layer of ricotta, about 3/4 cup over cut surface of middle cake layer. Top with remaining fruit. Lightly spread ricotta over cut surface of last layer of cake. Set, ricotta-side down, on top of fruit. Lightly press down. Ice top with remaining ricotta mixture. If serving within 2 hours arrange reserved fruit decoratively overtop of cake. Store in the refrigerator for 2 hours. If storing longer, don�t add cut fruit to top until just before serving. Refrigerated cake will keep well for a least 6 hours, after that time, cake may become soggy. Carefully slice with a serrated knife and place a wedge of cake on dessert plates.

Makes 8 servings 426 calories. per serving