Italian Anisette Cake

Mom's Scratch Anisette Cake is an all-made-from-scratch cake I grew up with and was a staple in our home, served with demitasse coffee just about every Sunday for dessert.

Anisette is a very strong flavoring that resembles black licorice in taste, and I just love the aroma of this homemade cake baking.

The cake was always served plain, mostly baked in a bundt pan back in the vintage days of the 1960s, which was a huge craze in those days.

This is a bundt cake mom made using all pantry ingredients with anisette flavor was my Grandmother's recipe originally from Rome, Italy she adapted it as I have over the years.

Dad even enjoyed the leftover with his morning cup of coffee as he read the daily newspaper; the smell and the taste of this cake were the best memories of this cake.

This old-fashioned basic recipe can be flavored any way you like. The cake is plain until you add the anise flavorings, so if you're a fan and found this, you'll love the cake if not, you can add anything you like to the batter!

If you are a fan of anisette flavoring like our family, you may also like to try Italian Anisette Biscotti, another delicious cookie we always had in the cookie jar.

If you're not a baker try the "Doctored Cake Mix Anisette Cake" version in our recipe card all the way at the bottom scroll down and hit print for quickly avoiding ADS.

Strawberry Glazed Pie

The first time I had a slice of Strawberry Pie was in the Southern state of Florida and I fell in love with it instantly!

Being a huge strawberry fan, this pie mounded high with fresh strawberries, a thick glaze, all piled high with an all-homemade flaky crust was irresistible in every bite.

The pie is really easy to make consisting of pie crust, fresh strawberries, and a sweet thickened strawberry jello glaze that clings to each juicy berry.

This pie is made from scratch or a few shortcuts we will suggest for busy folks for alternatives for a quicker dessert by using all store-bought ingredients, either way, this pie is a winner.

Our recipe is all made with a homemade pie crust, and homemade glaze, and topped with whipped heavy cream which I prefer but is totally optional.

We love it homemade and it certainly celebrates the season and is perfect for the Patriotic holidays all dressed up with the addition of blueberries.

If you would like to get this recipe just scroll to the bottom of the page hit print and the ads will go away for an easy transition.

Italian Cannoli Pound Cake

Italian Cannoli Pound cake is one of the most delicious and easiest pound cakes I've ever eaten, and perfect for any Italian Pastry Cannoli fan.

With the additions of chopped pistachios, some good-grade chocolate, and a delicious splash of Marsala wine, you'll be on your way after one bite of being an addicted fan of this cannoli pound cake.

The cake is delicious plain, but we also love it with a dollop of freshly whipped cream and fresh sliced berries.

Perfect for birthdays and special occasions, plus these are one of the most welcome gifts around the holiday, freshly baked and stored in a pretty gift tin.

The cannoli cake will stay fresh and moist for days and is the perfect holiday cake when unexpected guests arrive to serve a quick dessert with espresso.

The fun part about this pound cake is it can be baked in any shaped pan for that special occasion IE:  heart-shaped pans, bundt pans, sheet pans character shaped pans, and can be frosted, left plain served with fruit, or just dusted with powdered sugar!

We love cannoli in desserts of all kinds, especially our Cannoli Pie Cannoli Mousse, Cannoli Ice Cream, and Cannoli Tarts.

If you love the flavors in a cannoli, this will be the perfect recipe to add to your collection. it's simply divine in flavor.  Just scroll down to the bottom of this page for this printable recipe.