Once in a while, I like to go back in time and try out my old recipes from the 1980s. I recall that Italian Sweet Cake was one of my most popular desserts. In fact, my friends and family often requested it. For this reason, it’s great for a dinner party, potluck, or to share with your neighbors.
Speaking of potluck dinners, wouldn’t this be a great dessert for your “Around the World with Ballroom Dance” dinner?
Here is the original recipe from my old cookbook.
I followed it exactly and used 2 cups of Total Corn Flakes for the crust. The nutritional breakdown says the serving size is 1/12 of the 13″ X 9″ pan. That is a very generous portion of this delicious dessert.
As you can see, the Italian Sweet Cake has no flour or dry ingredients other than sugar. Therefore, don’t expect a cake-like texture, like Italian Cream Cake. It has more of a cheesecake mouthfeel, but it’s not heavy at all. In addition, you’ll notice a little orange taste. It’s very faint and refreshing.
In case you have difficulty reading the original recipe, here it is again.
Italian Sweet Cake
- 2 lbs. Ricotta Cheese
- 6 Eggs
- 1 1/2 cups Sugar
- 1/2 cup Orange Juice
- 1 tsp. Vanilla
- 2 cups crushed cereal, cookies, or graham crackers
Preheat oven to 350 degrees.
Grease 13” X 9” pan and cover bottom with crushed cereal, cookies, or graham crackers. Set aside.
Combine all other ingredients, mix well, and pour into pan.
Bake in preheated oven for 45-60 minutes or until golden brown around the edges. It will appear wet in the middle, but it will set as it cools.
Nutrition Information for Italian Sweet Cake
A lot of these old recipes were passed on from friend to friend without any nutritional breakdown. Because some diet plans need it, I did a little research. I discovered that there are recipe nutrition analyzer apps available. I used Very Well Fit for this recipe.
Keep an eye out for future recipes from the past. Because we ate pretty well back in the day, I’m looking forward to sharing more entrees, desserts, and cocktails from the 1980s.