Eggnog Ricotta Cake

Ingredients 8 oz (by weight) whole milk ricotta cheese 3 sticks unsalted butter 1 tsp vanilla tsp ground nutmeg 2 c granulated sugar 4 eggs c eggnog (from the dairy case, not canned) 3 c all-purpose flour Utensils Nonstick cooking spray Parchment paper (optional) Springform, bundt, or angel food pan Flour sifter or sieve Instructions 1. Set out all ingredients to come to room temperature. Strain ricotta cheese. 2. Preheat oven to 325 F. 3. Prepare pan: Spray with nonstick cooking spray or line bottom with parchment paper and spray sides with cooking spray. 4. Add ricotta, butter, and flavorings to large bowl and cream. 5. Gradually add the sugar and cream until fluffy. 6. Add eggs one at a time and mix well after each addition. Add eggnog and mix well. 7. Measure 3 cups of flour and then sift. Add flour to cheese mixture one cup at a time. Mix well after each addition but don't over mix. 8. Pour or spoon into prepared pan. 9. Bake for 75 90 minutes. Cake is done when toothpick comes out clean. 10. Place pan on cooling rack and let cool.

Based on: http://www.italian-dessert-recipes.com/ricotta_cake.html