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Pasticceria Per Cafe Recipe

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This recipe for Pasticceria Per Cafe, by , is from The colombo club women's auxilary Italian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anita De Marais

Category:
Category:

Ingredients:  
Ingredients:  

6 beaten eggs
2 C white sugar
1cube melted butter
1 jigger whiskey
1-1oz bottle almond extract
1-1ox bottle anise extract
1 lemon (grate all the rind for cake)
2 Tbs. baking powder
1 C milk
5 C flour
1 cup raisins soaked in Anisette

Directions:
Directions:


all ingredients can be mixed by electric mixer in order given. Raisins are added by hand after all other ingredients are mixed.

Grease 12 inch round cake pan, pour batter into cake pan and if desired, sprinkle slivered almonds
on top of cake.

Bake at 350 degrees 45 minutes to 1 hour.

Personal Notes:
Personal Notes:

This makes a BIG coffee cake, but it freezes well.

 

 

 

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