An Herbal Feast: Nana Mirabile’s Mint & Applecello Cake

Throw the ultimate holiday party this season—it’s easier than you think.

| December/January 2009

  • Mark Baltzley Photography

Serves 12 

• 1 box yellow cake mix
• 1 box instant vanilla pudding
• ½ cup corn oil
• ¼ cup water
• ¾ cup Applecello Liqueur (see recipe below)
• 4 eggs plus 1 egg yolk

For garnish:
• Powdered sugar and 15 minced mint leaves

1. Preheat oven to 325 degrees. Mix all ingredients and bake in a well-greased bundt pan for 1 hour.

2. Poke a few holes in the top of the cake with a toothpick as soon as you pull it from the oven, then pour glaze (see recipe below) over cake.

3. Once the cake has cooled, sift powdered sugar on top and sprinkle with fresh mint.

Applecello Glaze

• ¾ cup brown sugar
• ¾ cup butter
• ½ cup Applecello Liqueur (see recipe below)

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