Italian Sponge Cake (Pan di Spagna):
Place
Cream margarine and shortening with sugar.
Add egg yolks; mix well.
Combine flour and soda; add alternately with buttermilk.
Add vanilla, coconut and nuts; fold mixture in egg whites.
Bake at 350 degrees for 25 minutes.
Italian Cream Cake Frosting: Beat together cream cheese and margarine, then add sugar and vanilla.
Ice cake; put black walnuts between layers and on top.
Stir in the flour mixture, anise, and lemon extract until well
Prepare marble cake mix as directed.
In separate bowl, mix Ricotta cheese, eggs, sugar and vanilla.
Pour cake mix in 9 x 13-inch pan.
Pour cheese right on top of batter.
Bake at 350\u00b0 for 1 hour or until done.
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Melt butter, brown sugar and 2 tablespoons of pineapple juice in a saucepan.
Spray sides and bottom of a cake pan.
Pour brown sugar mixture into it.
Arrange pineapple rings and cherries on top.
Prepare cake mix according to directions on package, or make your favorite cake recipe and pour over mixture in cake pan.
Bake in a 350\u00b0 preheated oven for 40 to 45 minutes.
Let stand to cool a few minutes, then invert onto a plate.
Prepare favorite white cake recipe or boxed cake mix and divide batter between 1 (8-inch) square pan and 1 (8-inch) round pan.
Bake according to directions.
Remove cakes from pan and cool.
Use any good cake recipe
to make 4 layers.
Bake 2 plain, then add raisins, nut meats, cinnamon and cloves.
When cool stick with filling.
Preheat oven to 350\u00b0.
Grease and flour a 9 x 13 x 2-inch pan. Prepare cake mix as directed; set aside in baking pan.
In a separate bowl, with mixer at medium speed, blend Ricotta cheese, eggs, sugar and vanilla.
Spoon mixture over unbaked cake batter; do not mix.
Bake for 1 hour (or until cake tester comes out dry). Cool on rack.
Frost with Frosting for Italian Love Cake.
mixing after each addition. Add anise extract.
Blend flour and
anilla, coconut optional.
This recipe is transcribed as written in
reased and floured 8\" round cake pans.
Bake at 350
Beat eggs, sugar, and oil. Mix in flour, baking powder, vanilla, and anise. Spread in greased metal ice cube trays or loaf pans. If using loaf pans, only fill 1/3 full. This recipe makes about 3 trays or pans worth.
Bake 20-25 minutes at 350 degrees. Remove from oven and cut in slices crosswise. Place slices on baking sheet and brown under broiler, then flip slices and brown on other side. Watch the cookies carefully, it is easy to burn them in this step. Normally the best idea is to broil with oven door open a crack and watch as they go.
Preheat oven to 325\u00b0F.
Sift together flour and baking soda.
Mix together brown sugar, cornsyrup, coffee, and anise.
Mix wet ingredients with dry ingredients.
Pour into 9x9 inch baking pan and bake for 45 min at 325\u00b0F.
To serve: May be sliced thinly. May spread with butter if desired.
Beat eggs, adding sugar gradually.
Beat until smooth.
Add cooled, melted margarine and anise (or vanilla).
Sift flour and baking powder and add to egg mixture.
lour, baking powder, and ground anise seeds in a bowl; mix
Grease 9 x 13-inch pan.
Preheat oven to 350\u00b0.
Mix all ingredients, except flour.
Add flour, one cup at a time, until dough is thicker than cake batter.
Spread in pan.
Tap pan to remove air bubbles.
Bake 25 minutes; cool 5 minutes.
Invert to remove loaf.
Cut loaf into 1-inch slices.
Add anise seeds to 2 cups boiling water
Place 2 tea bags into 2 cups boiling water
*Steep both for 12 minutes and strain anise liquid into tea water
Each cup - garnish with walnuts.
Heat oven to 325\u00b0.
Lightly grease 13 x 9-inch Pyrex dish. Combine Ricotta cheese, sugar, eggs, vanilla and anise in large mixing bowl.
Using electric mixer blend ingredients until well mixed.
Add cinnamon and blend in.
Beat on high setting of mixer for about 10 minutes.
Stir in orange/lemon rinds.
Fold in drained cherries.
Pour into baking dish and bake for 1 hour at 325\u00b0 or until browned.
Cool completely and refrigerate.
Best if made a day ahead.
f egg whites into the cake batter, then fold in remaining