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Receta Buttermilk Brown Sugar Pound Cake
by Global Cookbook

Buttermilk Brown Sugar Pound Cake
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Ingredientes

  • 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 *

Direcciones

  1. NOTE: To plump currants, cover with boiling water in a small c. and let stand for 10 min. Drain,
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Mix in the orange rind and the liquid removed currants.
  7. 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.
  8. NOTE: The cake can be frzn airtight for up to one month.