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1
Preheat the oven to 325 degrees F.
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2
Lightly grease and flour a 10-inch tube pan using 1 tablespoon of the butter and 1 tablespoon of the flour, knocking to remove any excess.
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3
Set aside.
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4
In a large bowl, cream the remaining 2 sticks of butter and sugar with an electric mixer on high speed until light and fluffy, scraping down the sides as needed, about 3 minutes.
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5
Add the egg yolks 1 at a time, beating well after the addition of each.
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6
Mix in the orange zest.
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7
In a large bowl, sift the remaining 2 1/2 cups of flour, the baking powder, cinnamon, cloves, and anise.
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8
Mix into the egg mixture.
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9
In a large clean bowl, beat the egg whites with clean beaters on high speed until stiff peaks form, about 5 minutes.
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10
Using a rubber spatula, gently fold the egg whites into this batter.
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11
Pour the batter into the prepared pan and bake until golden and springy to the touch, 45 to 50 minutes.
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12
Remove from the oven and let cool in the pan for 10 minutes.
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13
Turn out onto a decorative platter or cake plate and let cool.
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14
In a medium saucepan, bring the Port to a boil and cook until reduced by 1/2.
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15
Remove from the heat and let cool slightly, then drizzle over the top of the cake.
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16
Garnish the cake with the orange segments and garnish the cake platter with the orange blossoms before serving.
