YAY CH!!!!! i was requesting this recipe here and then i FOUND it in a google search which brought me to an old CH thread. YAYYY!!
anyway, this is a terrific recipe that youall might enjoy. It is sometimes pretty easy to find good quality pre-made pound cake, and then the recipe is pretty darn quick. I like to brush/soak the layers in amaretto and use really high quality (and short shelf life) fresh ricotta, like those made in NJ and trucked up here to Boston. Sold in various places and Whole Foods here. I also keep around an inventory of home made candied citrus peel ( killing 2 birds w/ one stone when we buy clementines by the box...)