Распечатать
E-mail
Add a photoПорций: 12
Ингредиенты
- 2 1/2 c. All-purpose flour
- 1 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1/8 tsp Salt
- 1 c. Unsalted butter, at room temperature (2 sticks)
- 2 c. Firmly packed light brown sugar
- 3 x Large eggs
- 1 tsp Vanilla
- 1/4 tsp Anise extract
- 1 c. Buttermilk Orange Marmalade (Optional) Grated rind of one orange (Optional)
- 1/2 c. Plumped currants *
Инструкции
- * NOTE: To plump currants, cover with boiling water in a small c. and let stand for 10 min. 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 pwdr, baking soda, and salt in a large bowl. Beat the butter and brown sugar in another large bowl for about 3 min, till light and fluffy, scraping down the sides of the bowl as needed.
- Add in the Large 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 in one-third of the flour mix, beating just till blended.
- Pour in 1/2 c. of the buttermilk, beating till just combined. Repeat with the remaining flour mix and buttermilk, ending with the flour mix.
- Mix in the orange rind and the liquid removed currants.
- Spoon the batter into the prepared pan. Rotate the pan briskly to even and settle the batter. Bake for 60 to 65 min or possibly till a wooden pick inserted in the center comes out clean. Transfer the pan to a rack and cold for 30 min. 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 hot, brush with orange marmalade and garnish with orange zest, if you wish. cold to room temperature. Slice into 24 thin slices and serve 2 slices per serving.
- NOTE: The cake can be frzn airtight for up to one month.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 12 servings | |
| Calories 388 | |
| Calories from Fat 148 | 38% |
| Total Fat 16.82g | 21% |
| Saturated Fat 10.14g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 212mg | 9% |
| Potassium 98mg | 3% |
| Total Carbs 55.99g | 15% |
| Dietary Fiber 0.7g | 2% |
| Sugars 35.79g | 24% |
| Protein 4.44g | 7% |
