This shot, which resembles a chocolate mint treat, combines Irish cream, coffee, and crème de menthe.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 teaspoon shortening
- 3 ½ cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups white sugar
- 1 cup unsalted butter, softened to room temperature
- 4 eggs, beaten
- ⅓ cup orange juice
- ⅓ cup milk
- 2 tablespoons anise extract
- 1 drop lemon extract
- 1 cup chopped dates
- ½ cup chopped walnuts
Instructions
- 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.
- Combine 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 dates and walnuts. Pour batter into the prepared pan.
- Bake in the preheated oven until the top of the cake springs back when touched and a toothpick inserted in the center comes out clean, 45 minutes to 1 hour. Cool in the pan for 20 minutes. Transfer cake to a rack for final cooling, 15 to 25 minutes.
Nutrition Facts
| Calories | 485 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 12 g |
| Sodium | 289 mg |
| Sugars | 34 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |