Ciambellone: Maraschino and Candied Cherries, Pecans Tube Cake.
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- 2 Sticks Margarine
- 1 1/3 cup sugar
- 3 Large Eggs
- 1 Lemon, zest and juice
- 1/2 tsp. Anise Oil OR 1 tsp. Anise extract
- 1 1/4 cup whole milk
- 3 cups all purpose flour
- 4 tsp.baking powder
- 1/2 tsp. salt
- 3 oz. maraschino cherries drained well and cut in fourths
- 4 oz. green and red candied cherries cut in halves
- 1 cup pecans or walnuts (cut in half)
- 2 tbsp. flour
- 1 10-cup tube pan, greased well
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- Cream Together:
- 2 sticks margarine
- 1 1/3 cup sugar
- Beat for About 3 Min.
- Beat in 3 eggs, one at a time til well mixed.
- Add the lemon juice and grated zest
- Add Anise Extract 1 tsp. (I use Anise Oil about ½ tsp.)
- Pour in 1 ¼ cup whole milk
- Add 3 cups all purpose flour
- 4 tsp. baking powder
- ½ tsp. salt
- Beat 200 times with a wooden spoon.
- Sprinkle 2 tbsp. flour over the maraschino cherries and candied cherries and toss. Mix well.
- Fold fruit and pecans into a 10" greased tube pan.
- Bake 375 deg. 40 min. or until done.
- Test with toothpick. Should come out dry.
- Let cool 10 minutes before removing from pan. Place a plate over the pan and quickly turn upside down. Cake should slip out easily.
- Either sieved powdered sugar can be sprinkled over cooled cake or your favorite glazed frosting (i. e. 1/2 cup powdered sugar and 2 tbsp water. If too thin add some extra powdered sugar)
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