2 1/2 c All-purpose flour
1 t 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 t 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.
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