Ingredients
1tspshortening
3½cupsall-purpose flour
4tspbaking powder
½tspsalt
1½cupswhite sugar
1cupbutter,unsalted, softened to room temperature
4eggs,beaten
⅓cuporange juice
⅓cupmilk
2tbspanise extract
1droplemon extract
1cupdates,chopped
½cupwalnuts,chopped
Preparation
Preheat the oven to 350 degrees F. Grease a fluted tube pan (such as Bundt®) with shortening and dust with flour.
Sift the flour, baking powder, and salt together in a bowl.
Mix the sugar and butter in a bowl with a spoon until creamy. Mix in the eggs.
Combine the orange juice and milk in a separate bowl. Pour into the sugar mixture.
Stir in the flour mixture, anise, and lemon extract until well combined. Fold in the dates and walnuts.
Pour the batter into the prepared pan.
Bake in the preheated oven for 45 minutes to 1 hour until the top of the cake springs back when touched and a toothpick inserted in the center comes out clean.
Cool in the pan for 20 minutes.
Transfer cake to a rack for final cooling for about 15 to 25 minutes.
