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Lemon Anise Cake

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
95 min
SERVINGS
12 servings
Dessert
Lemon Anise Cake
Ingredients
  • 1 teaspoon shortening
  • 3 1/2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups white sugar
  • 1 cup unsalted butter, softened to room temperature
  • 4 eggs, beaten
  • 1/3 cup orange juice
  • 1/3 cup milk
  • 2 tablespoons anise extract
  • 1 drop lemon extract
  • 1 cup chopped dates
  • 1/2 cup chopped walnuts
Instructions
1
Preheat your oven to the desired temperature of three fifty degrees Fahrenheit, or one seventy five degrees Celsius.
2
Next, take a generous amount of shortening and apply it liberally to the interior surface of your chosen baking vessel - a fluted tube pan, for instance - Bundt-style.
3
Then, combine the dry ingredients of flour, baking powder, and salt in a bowl, whisking them together until they form a harmonious union.
4
In a separate motion, beat the sugar and butter in a bowl with a spoon until they have reached a state of perfect creaminess.
5
Mix in the eggs, blending them into the sugar mixture with a smooth and effortless motion.
6
In another bowl, combine the orange juice and milk in a 1:1 ratio. Add this mixture to the sugar mixture, stirring until well incorporated.
7
Add the flour mixture, anise extract, and lemon extract to the sugar mixture, stirring until everything is thoroughly combined.
8
Fold in the dates and walnuts with a gentle touch, taking care not to bruise or damage them.
9
Pour the mixture into the prepared pan and 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. This should take anywhere from forty-five minutes to one hour.
10
Once the cake is done, remove it from the pan and let it cool for twenty minutes. Then, transfer it to a wire rack and allow it to finish cooling for an additional fifteen to twenty-five minutes.