Anisette Cake Recipes

CHOMBOLINI (ITALIAN ANISE CAKE)

Steps:

• 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.

STELLA DORO ITALIAN RUM CAKE

Steps:

• Cut anisette cookies in half lengthwise and line bottom of 13x9 glass baking dish.
• Brush cookies or spray cookies with rum.
• Pour prepared vanilla pudding over cookies.
• Cover pudding with another layer of anisette cookies cut in half length wise and sprayed with rum.
• Cover cookies with prepared chocolate pudding.
• Cover chocolate pudding with Cool Whip.
• Refrigeate for at least 4 hours.

HOMEMADE ANISETTE

Steps:

• Place aniseed, fennel seed, and coriander in a bowl.
• Grind all the seeds using the back of a spoon.
• Add the ground seeds to the brandy.
• Allow the mixture to soak for 4 weeks and then strain out the seeds.
• Allow the haze to settle for a week then pour off the sediment.
• Add the simple syrup and shake.
• To Make Simple Syrup: Add 1 part water to 2 parts sugar.
• Combine sugar and water in a saucepan.
• Slowly heat over a medium heat, stirring occasionally. Keep below boiling.
• The syrup is finished once the sugar is dissolved.

ANISE POUND CAKE

Steps:

• Preheat oven to 350-degrees F.
• Grease and flour 10-inch tube or bundt pan.
• (I use the wrappers from the butter to grease pan) In a small bowl sift together flour and salt and then set aside.
• In a large mixing bowl, cream butter with sugar, vanilla and anise seed.
• Add eggs, one at a time, mixing well after each addition.
• Add dry ingredients alternately with sour cream to mixture and beat well.
• Pour into prepared pan.
• Bake for 1 hour or until cake is golden and springs back when touched with fork.

ANISETTE CAKE

Steps:

• Cut anisette cookies in half. Spread out a layer of cookies in a 13x9" pan.
• Cook the vanilla pudding according to directions and then pour over the cookies.
• Now, cut more cookies and layer on top of the vanilla pudding. You should have two rolls for each layer. Lay the cookies on their sides to look like a half moon.
• Now cook the chocolate pudding and pour that over the cookies.
• When cooled, spread the Cool Whip over the chocolate pudding. Refrigerate. Delicious!

ANISETTE-MASCARPONE CAKE

Steps:

• MAKE THE CAKE: Preheat oven to 350*F.
• Line a 13x9" baking pan with parchment paper; set aside.
• Whip the eggs and sugar together until light and fluffy using an electric mixer on medium-high speed.
• With the mixer running, drizzle in the vegetable oil, then the vanilla.
• Sift the flour and baking powder together; add to the egg mixture alternately with the milk, mixing after each addition, just until combined.
• Pour the batter into the prepared pan; bake until firm and springy to the touch, and a toothpick tests out clean, 35-40 minutes.
• Cool cake in the pan on a wire rack.
• MEANWHILE, MAKE THE TOPPING: Whip the egg yolks and sugar until light and fluffy and the sugar is almost dissolved.
• Add the mascarpone cheese and Sambucca; whip just until stiff and frosting-like, being careful not to overmix.
• (Overmixing may cause the mascarpone to separate.) Chill until ready to use.
• MAKE THE ANISETTE SYRUP: Bring the sugar and water to a boil in a small saucepan over medium-high heat.
• Remove pan from heat and add the Sambucca; set aside to cool slightly.
• Invert the cake; peel off the parchment paper.
• Brush the surface of the cake with the syrup until it is all absorbed.
• Cover with the mascarpone topping, using all the cream.
• Chill, lightly covered, at least 2 hours.
• When ready to serve, sprinkle with the grated chocolate, cut into squares, and serve cold.

ITALIAN ANISETTE COOKIES

Steps:

• In a mixing bowl, beat the eggs until foamy. Add sugar, salt, baking powder, anisette; beat until smooth.
• In a small bowl, beat together oil and room temperature butter until well combined. Stir into batter.
• Gradually add flour, beating only for a short time after flour has been added. Use more or less flour to make a soft cookie batter dough. (Using less flour will make for a lighter cookie). Dough should be soft, but stiff enough to form a smooth shape.
• Cover; refrigerate dough for several hours.
• Using a cookie scoop or two teaspoons, shape the dough into small balls; press bottom of cookies lightly onto lightly greased cookie sheets, while keeping the rounded tops.
• Bake in a preheated 350°F oven for about 15 minutes. The cookies should be crisp but do not brown - they should be very light in color.
• Using a spatula, transfer cookies to a wire rack to cool.
• To ice the cookies: In a clean mixing bowl, combine 1 cup confectioners' sugar with 4 teaspoons milk and 4 teaspoons Karo syrup. Stir until the icing is of a spreadable consistency, adding more milk if required. A few drops of anisette may be added for flavor; a drop or two of food coloring can be stirred in for a pastel-colored icing, if desired.
• Dip cookie tops into icing, then optionally sprinkle with colored cookie decorations.
• Makes approximately 3 1/2 dozen cookies.

ITALIAN ANISETTE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In large bowl, mix flour, baking powder and white sugar. Make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs. Mix together until dough is sticky.
• Oil fingers and pinch off dough in 1 inch pieces. Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly. Bake for 8 minutes. Dip cookies in Icing while warm.
• To Make Icing: Blend in 1 teaspoon anise extract and enough hot water to 1 cup confectioner's sugar to form a smooth icing.