Preheat your oven to 180°C (350°F) and position a rack in the center.
Grease and lightly flour a medium-sized bundt or loaf pan using softened Butter.
In a large bowl, whisk together the Eggs and Granulated Sugar until pale and slightly thickened; then mix in the Milk and Vegetable Oil until combined.
In a separate bowl, sift or whisk together the Fubá and All-Purpose Flour to remove lumps, then stir in the Baking Powder, Salt and the Fennel Seeds.
Gradually fold the dry mixture into the wet ingredients until just combined and smooth—avoid overmixing to keep the cake tender.
Pour the batter into the prepared pan, smooth the top, and bake at 180°C (350°F) for about 35–45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
Let the cake cool in the pan for about 10–15 minutes, then invert onto a wire rack to cool completely. Serve slices warm or at room temperature alongside coffee.
