Ricotta Lemon Cake

0 Preheat oven to 350F
1 Butter and flour a 10-inch springform cake pan, shaking off any excess.
2 Put the ricotta and sugar in a large bowl of a stand mixer (or use an electric hand mixer) and mix well until the sugar is all incorporated and the ricotta is smooth. 
3 In another bowl combine the chopped candied pineapple, lemon zest, lemon juice, 1 tablespoon dark rum, and the raisins with the egg yolks and mix well with a large baking wooden spoon. Add the ricotta and mix thoroughly. Fold in the flour and mix until smooth.
7 Whip egg white with the confectioner sugar until soft peak forms. 
4 Fold in the beaten egg whites thoroughly and pour the mixture into the buttered pan. 
5 Bake until the top is golden brown and a thin knife inserted in the center of the cake comes out clean, 40 to 45 minutes.
6 Cool at room temperature, remove from the pan, sprinkle with confectioner’s sugar, and serve.