Italian Lemon and Anise Sweet Bread

Lemons, walnuts, anise and raisins are spirited Mediterranean additions to this otherwise barely sweet bread. It's a nice addition to any festive occasion and it toasts nicely after a day or two. We found it in a new cookbook by Beth Hensperger, "The Best Quick Breads" (Harvard Common Press, $17.95). Preheat oven to 350 degrees. Prepare a 10-inch plain or fluted tube pan and set aside. In the large bowl of an electric mixer, beat together the eggs, granulated sugar and oil on high speed until thick and creamy, about 2 minutes. In another bowl, combine the flour, baking powder, lemon zest and salt. Combine the milk and anise extract in a measuring cup. Add the egg mixture to the dry ingredients, alternating with the milk mixture. Beat just until moistened, but thoroughly blended with no lumps or dry spots. Fold in raisins and walnuts until just combined. Pour the batter into the prepared pan and place in the middle of the oven. Bake until a cake tester inserted into the center comes out clean, about 60 to 70 minutes. Remove cake from the oven and let cool in the pan for 15 minutes. Turn out of the pan and place on a rack to cool slightly. Place the confectioner's sugar in a small sieve, place the rack over a piece of waxed paper, and dust the sugar over the cake while it is slightly warm. Transfer the cake to a serving plate. Serve slightly warm or at room temperature, cut into wedges. This cake freezes well for up to 2 months, but if you plan to freeze it, wait until just before serving before sprinkling with the confectioner's sugar. Per serving: 371 calories (percent of calories from fat, 26), 9 grams protein, 61 grams carbohydrates, 2 grams fiber, 11 grams fat, 82 milligrams cholesterol, 325 milligrams sodium.