Italian Sambuca or Rum Doctored Cake Mix Bundt Cake

Tuesday, June 23, 2009
Italian Black coffee and Anisette Cake for dessert was a staple every Sunday and tradition in our house with this cake.


Easy to make using a mix or you can make Mom's scratch recipe.













Italian Sambuca or Rum Doctored Cake Mix Bundt Cake





1 18 oz box yellow cake mix with pudding in the mix

4 eggs

1/2 cup evaporated milk, regular milk, or water

1/2 cup oil

1/2 cup of Anisette liqueur (like Sambuca or substitute Dark Rum)

Make glaze when the cake is almost done below:

1/2 cup butter

1/2 cup water

1 cup sugar

1/2 cup Sambuca or Dark Rum simmer 5 minutes

Mix all ingredients in a bowl till thick and well blended. Pour into greased bundt pan. Bake at 325 until brown. About an hour, turn onto a deep pan 13x9x2 inch, lined with wax paper, and poke holes in the cake. Pour glaze over cake and cool, transfer to plate. Serve with freshly whipped heavy cream sweetened or just plain.
The cake keeps fresh for 5 days.




5 comments

  1. We used to have it with a flaming coffee bean floating on top

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  2. This looks easy. I love this cake....mmmmm.....with so much rum. I love the smell of rum in cakes. A good recipe to try.

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  3. well I need to come visit and have myself a slice, I love how simple this cake is

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  4. Yummy delicious and well presented ,Rico

    ReplyDelete

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