---------- Recipe via Meal-Master (tm) v8.02
  
       Title: BISCOCHITO CAKE
  Categories: Cakes, Mexican
       Yield: 8 servings
  
     1/3 c  Sour cream
     1/4 c  Baking soda
     3/4 c  All-purpose flour
     1/2 ts Baking powder
     1/4 ts Anise seeds
     1/8 ts Salt
       3 tb Unsalted butter
       2 tb Solid vegetable shortening
     1/3 c  Packed light brown sugar
       1 lg Egg
       1 tb Brandy
       1 tb Granulated sugar
     1/4 ts Cinnamon
            Fruit Compote:
       3    Large, ripe peaches
       1 tb Granulated sugar, or more to
            -taste
       2 ts Each: fresh lemon juice and
            -brandy
  
   Cake:
   
   Pinch each: cinnamon, crushed anise seeds
   
   Heat oven to 350 degrees.  Grease an 8 inch round
   layer cake pan.  Stir the sour cream and baking soda
   together; let stand while you begin the cake. Combine
   flour, baking powder, anise and salt in a bowl; set
   aside.
   
   With an electric mixer on high speed, beat butter,
   shortening and brown sugar until light and fluffy,
   about 2 minutes.  Add egg, and mix 1 minutes. Lightly
   fold in sour cream mixture and brandy, then combined
   flour mixture.
   
   Transfer batter to prepared pan and smooth top with
   rubber spatula. Stir together granulated sugar and
   cinnamon; sprinkle evenly over top of cake. Bake until
   toothpick in the center comes out clean, about 30
   minutes.
   
   While cake bakes, prepare peaches.  Dice peaches and
   mix with granulated sugar, lemon juice, brandy,
   cinnamon and anise.  Toss lightly and let stand at
   least 15 minutes before serving.
   
   Cool cake in pan for 5 minutes then loosen from sides
   with a small knife. Invert onto a serving plate.
   Serve warm or at room temperature with the peaches.
   Makes one 8-inch cake.
   
   From: Asbury Park Press 08/12/92 Shared By: Pat
   Stockett
  
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