<http://schema.org/recipeInstructions>
" From oranges, grate 1/2 teaspoon peel and squeeze 3/4 cup juice. In 10-inch skillet, heat margarine or butter over medium heat. Add plums and brown sugar, and cook 5 minutes or until plums are tender, stirring frequently. Stir in 1/4 cup orange juice; increase heat to high, and cook 7 to 8 minutes longer, until plums are very tender. Cool to room temperature. Meanwhile, in food processor with knife blade attached, blend ricotta until smooth (or press ricotta through fine-meshed sieve  over medium bowl). Stir in orange peel, vanilla, cinnamon, and confectioners&amp;#039; sugar. Cover and refrigerate until ready to use. In 1-quart saucepan, heat granulated sugar and remaining 1/2 cup orange juice to boiling over medium heat; cook 1 minute. Cool orange syrup to room temperature. Line 8 1/2-inch by 4 1/2-inch loaf pan with plastic wrap, leaving a 4-inch overhang around rim. Arrange 5 slices of pound cake, slightly overlapping, on bottom of loaf pan. Brush each slice with orange syrup before topping with next slice. Spread half the ricotta mixture over cake slices. Top with 5 more slices pound cake, brushing with syrup and overlapping slightly; spread with plum mixture. Top with 5 slices pound cake, brushing with syrup and overlapping slightly; spread with remaining ricotta. Top with remaining pound cake slices, brushing with syrup and overlapping as before. Fold plastic wrap over to cover completely. Refrigerate overnight. To serve, open plastic wrap. Invert cake onto long platter. Lift off loaf pan and plastic wrap. Garnish with raspberries and mint sprig."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3936/sweet-plum-cassata-2671/?src=shelter_footer>