Bustrengo

Method

Cream together butter and caster sugar until pale and fluffy, then beat in eggs one at a time with a tablespoon of milk. In a separate bowl, combine flour, cornmeal, baking powder, salt and aniseed, then fold into the wet mixture alternately with remaining milk and mostarda until fully incorporated. Fold in raisins, pine nuts and candied peels until evenly distributed throughout the batter. Pour into a greased and floured 23cm round cake tin and bake at 180°C for 35-40 minutes until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.