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My review
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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Ingredients
1 h 35 m servings 485Original recipe yields 12 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)) 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.