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* NOTE: To plump currants, cover with boiling water in a small c. and let stand for 10 min.
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Drain,
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Preheat the oven to Moderate (350F).
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Grease a 10-inch tube pan.
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Line the bottom with waxed paper.
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Grease and dust with flour, tapping out the excess.
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Stir together the flour, baking pwdr, baking soda, and salt in a large bowl.
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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.
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Add in the Large eggs, one at a time, beating for 1 minute after each addition.
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Beat in the vanilla and anise extract.
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Reduce the mixer speed to the lowest setting; add in one-third of the flour mix, beating just till blended.
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Pour in 1/2 c. of the buttermilk, beating till just combined.
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Repeat with the remaining flour mix and buttermilk, ending with the flour mix.
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Mix in the orange rind and the liquid removed currants.
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Spoon the batter into the prepared pan.
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Rotate the pan briskly to even and settle the batter.
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Bake for 60 to 65 min or possibly till a wooden pick inserted in the center comes out clean.
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Transfer the pan to a rack and cold for 30 min.
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Run a thin knife around the inside of the pan and the tube.
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Invert the cake onto the rack; remove the waxed paper.
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Re-invert the cake.
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While still hot, brush with orange marmalade and garnish with orange zest, if you wish.
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23
cold to room temperature.
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Slice into 24 thin slices and serve 2 slices per serving.
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25
NOTE: The cake can be frzn airtight for up to one month.
