2 1/2 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1/8 ts Salt
1 c Unsalted butter, at room
-temperature (2 sticks)
2 c Firmly packed light brown
-sugar
3 Eggs
1 ts Vanilla
1/4 ts Anise extract
1 c Buttermilk
Orange Marmalade (Optional)
Grated rind of one orange
-(Optional)
1/2 c Plumped currants *
* NOTE: To plump currants, cover with boiling water in a small cup and let
stand for 10 minutes. Drain,
Preheat the oven to Moderate (350F). Grease a 10-inch tube pan. Line the
bottom with waxed paper. Grease and dust with flour, tapping out the
excess.
Stir together the flour, baking powder, baking soda, and salt in a large
bowl. Beat the butter and brown sugar in another large bowl for about 3
minutes, until light and fluffy, scraping down the sides of the bowl as
needed.
Add the eggs, one at a time, beating for 1 minute after each addition. Beat
in the vanilla and anise extract. Reduce the mixer speed to the lowest
setting; add one-third of the flour mixture, beating just until blended.
Pour in 1/2 cup of the buttermilk, beating until just combined. Repeat with
the remaining flour mixture and buttermilk, ending with the flour mixture.
Fold in the orange rind and the drained currants.
Spoon the batter into the prepared pan. Rotate the pan briskly to even and
settle the batter. Bake for 60 to 65 minutes or until a wooden pick
inserted in the center comes out clean. Transfer the pan to a rack and cool
for 30 minutes. Run a thin knife around the inside of the pan and the
tube. Invert the cake onto the rack; remove the waxed paper. Re-invert the
cake. While still warm, brush with orange marmalade and garnish with orange
zest, if you wish. cool to room temperature. Slice into 24 thin slices and
serve 2 slices per serving. NOTE: The cake can be frozen airtight for up to
one month.
From
Yields
12 Servings