Sambuca in coffee and cake. A great dessert to the
ending of any Italian meal. Growing up this was a quick and easy dessert to serve and the coffee was the perfect pairing. This is an was a quick and easy version. Mom usually made from scratch and later adapted with using a mix.
Italian Black coffee and Anisette every Sunday was a tradition in our house.
1 18 oz box yellow cake mix with pudding in mix
4 eggs
1/2 cup evaporated milk, regular milk or water
1/2 cup oil
1/2 cup of Sambuca or Dark Rum.
******Make glaze when 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 cake. Pour glaze over cake and cool, transfer to plate. Serve with freshly whipped heavy cream sweetened, or just plain.
Cake keeps well for days.
We used to have it with a flaming coffee bean floating on top
ReplyDeleteThis looks easy. I love this cake....mmmmm.....with so much rum. I love the smell of rum in cakes. A good recipe to try.
ReplyDeletewell I need to come visit and have myself a slice, I love how simple this cake is
ReplyDeletelooks yummy
ReplyDeleteYummy delicious and well presented ,Rico
ReplyDelete