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Chombolini (Italian Anise Cake)

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East Village Girl

"Very quick and easy Italian anise lemon cake just like Mama used to make! Serve with a thin icing of milk and confectioners' sugar."
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1 h 35 m servings 485 cals
Original recipe yields 12 servings

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)) with shortening and dust with flour.
  2. Sift flour, baking powder, and salt together in a bowl.
  3. Mix sugar and butter in a bowl with a spoon until creamy. Mix in eggs.
  4. 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.
  5. 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.

Nutrition Facts

Per Serving: 485 calories; 23.3 g fat; 64.3 g carbohydrates; 7.3 g protein; 103 mg cholesterol; 289 mg sodium. Full nutrition

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