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Chombolini (Italian Anise Cake)

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Chombolini (Italian Anise Cake)

Directions

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Ingredients :

  • 1 teaspoon shortening
  • 3 ½ cups all-purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ cups white sugar
  • 1 cup unsalted butter
  • softened to room temperature
  • 4 eggs
  • beaten
  • ⅓ cup orange juice
  • ⅓ cup milk
  • 2 tablespoons anise extract
  • 1 drop lemon extract
  • 1 cup chopped dates
  • ½ cup chopped walnuts
  • Methods :

  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with shortening and dust with flour.
  • Sift flour, baking powder, and salt together in a bowl.
  • Mix sugar and butter in a bowl with a spoon until creamy. Mix in eggs.
  • Combine orange juice and milk in a separate bowl; pour into the sugar mixture. Stir in the flour mixture, anise, and lemon extract until well combined. Fold in dates and walnuts. Pour batter into the prepared pan.
  • Bake in the preheated oven until the top of the cake springs back when touched and a toothpick inserted in the center comes out clean, 45 minutes to 1 hour. Cool in the pan for 20 minutes. Transfer cake to a rack for final cooling, 15 to 25 minutes.
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