Ricotta Lemon Cake

Name: Ricotta Lemon Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 pounds whole milk ricotta (2 pounds whole milk ricotta); ¾ cup granulated sugar (¾ cup granulated sugar); 6 ounces candied pineapple rings (6 ounces candied pineapple rings); 2 lemon zest (grated zest of 2 lemons); 1 tablespoon lemon juice (1 tablespoon lemon juice); 1 cup golden raisins; 1 tablespoon dark rum (1 tablespoon dark rum from the soaked raisins); 6 egg yolks (6 large egg yolks, lightly beaten); ¾ cup unbleached flour (¾ cup unbleaded all-purpose flour); 4 egg whites (4 large egg whites beaten with ¼ cup granulated sugar until still peaks form); confectioner's sugar (confectioner's sugar for garnish)