Buttermilk brown sugar pound cake

 
                     BUTTERMILK BROWN SUGAR POUND CAKE
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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