Ingredients
1 cup butter, softened
2 cups sugar
4 large eggs
1/2 cup absinthe
2 cups all-purpose flour
1 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground anise or fennel seed
1 cup hot water
1 teaspoon almond extract
1 teaspoon vanilla extract
Preparation
1.Beat butter at medium speed with an electric mixer until fluffy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add absinthe (if it’s not a brand you’d drink, don’t use it); beat until blended.
2.Combine flour and next 5 ingredients; add to sugar mixture alternately with hot water, beginning and ending with flour mixture. Beat at low speed until blended after each addition; stir in flavorings.
3.Pour batter into greased and floured 9-inch bundt cakepan.
4.Bake at 300° for 60 minutes. Cool in pan on a wire rack for 10 minutes. Remove from pan, and cool completely on wire rack.
