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| CHOMBOLINI (ITALIAN ANISE CAKE) | |
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1 c. butter 1 1/2 c. sugar 4 eggs 3 1/2 c. flour 4 tsp. baking powder 1/2 tsp. salt 1/3 c. milk 1 (1 oz.) bottle anise extract 1 drop lemon extract 1/3 c. orange juice 1 c. chopped dates 1/2 c. walnuts, chopped Preheat oven to 350 degrees. Sift flour, baking soda and salt together and set aside. Cream together butter and butter. Add eggs and mix. Alternate the flour mixture and the liquid (milk and orange juice) and mix well. Add the extracts and blend. Add the dates and walnuts and mix batter well. Grease and flour a tube pan or Bundt pan and pour cake batter into it. Bake at 350 degrees for 45 minutes to an hour. Cake is done when springs back or cake tester comes out clean. Cool in pan for 20 minutes - then remove from pan onto rack to cool. If you bake in a Bundt pan - you can ice cake with a thin icing of powdered sugar and milk. | |
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recipe reviews #171139
Barbara Ann Stevens (Pennsylvania) says:
I lost my Grandma's recipe for Chumbalone cake and this one (I left out the nuts and dates, came out tasting like it. She did not add orange juice to her's and I did not have an orange, but used the juice from a tangerine and just some lemon and vanilla extract. It was delicious. Thank You for posting it.
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