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I definitely liked the enhanced vanilla notes from the flavored creamer, and the anise extract added so much depth to the cake without being in your face, black licorice flavor. I’ll be honest, it makes me want to experiment with a little sambuca in this recipe to create a fun holiday cake!
Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with shortening and dust with flour. Sift flour, baking powder, and salt together in a bowl. Mix sugar and butter in a bowl with a spoon until creamy. Mix in eggs.
I mixed some softened butter, powdered sugar, anise extract and a little milk together until it was a nice consistency. I didn’t really want to make a ton, so I was winging it. As I drizzled the glaze over the cake, it melted and slid right down the sides.
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