Chombolini (Italian Anise Cake) Recipe

Chombolini (Italian Anise Cake) Recipe

How To Make Chombolini (Italian Anise Cake)

Deliciously festive and sweet, this chombolini or Italian anise cake is made with a blend of anise extract, lemon, dates, walnuts, orange juice, and more!

Preparation: 15 minutes
Cooking: 45 minutes
Cool Time: 35 minutes
Total: 1 hour 35 minutes



  • 1tspshortening
  • cupsall-purpose flour
  • 4tspbaking powder
  • ½tspsalt
  • cupswhite sugar
  • 1cupbutter,unsalted, softened to room temperature
  • 4eggs,beaten
  • cuporange juice
  • cupmilk
  • 2tbspanise extract
  • 1droplemon extract
  • 1cupdates,chopped
  • ½cupwalnuts,chopped


  1. Preheat the oven to 350 degrees F. Grease a fluted tube pan (such as Bundt®) with shortening and dust with flour.

  2. Sift the flour, baking powder, and salt together in a bowl.

  3. Mix the sugar and butter in a bowl with a spoon until creamy. Mix in the eggs.

  4. Combine the orange juice and milk in a separate bowl. Pour into the sugar mixture.

  5. Stir in the flour mixture, anise, and lemon extract until well combined. Fold in the dates and walnuts.

  6. Pour the batter into the prepared pan.

  7. Bake in the preheated oven for 45 minutes to 1 hour until the top of the cake springs back when touched and a toothpick inserted in the center comes out clean.

  8. Cool in the pan for 20 minutes.

  9. Transfer cake to a rack for final cooling for about 15 to 25 minutes.


  • Calories: 453.54kcal
  • Fat: 17.97g
  • Saturated Fat: 10.46g
  • Trans Fat: 0.67g
  • Monounsaturated Fat: 4.86g
  • Polyunsaturated Fat: 1.23g
  • Carbohydrates: 68.98g
  • Fiber: 2.43g
  • Sugar: 38.50g
  • Protein: 6.55g
  • Cholesterol: 94.67mg
  • Sodium: 244.70mg
  • Calcium: 159.06mg
  • Potassium: 233.98mg
  • Iron: 2.73mg
  • Vitamin A: 157.62µg
  • Vitamin C: 3.68mg
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