2 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup unsalted butter, at room temperatur, e (2 sticks)
2 cup firmly packed light brown sugar
3 eggs
1 tsp vanilla
1/4 tsp anise extract
1 cup buttermilk
1 orange marmalade (optional)
1 grated rind of one orange (optional, )
1/2 cup plumped currants *
A Recipe for
Buttermilk Brown Sugar Pound Cake
Vanity is the food of fools. |
| Anonymous |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
Food Tip |
This Recipe for Buttermilk Brown Sugar Pound Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
If you enjoy this Buttermilk Brown Sugar Pound Cake Recipe - you should enjoy the recipe collections you can find on the websites below:
As a child my family's menu consisted of two choices: take it or leave it. |
| Buddy Hackett |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
This is a recipe for Buttermilk Brown Sugar Pound Cake from the recipe cookbook of Recipes-to-go (Dessert)
Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
Never eat more than you can lift. |
| Miss Piggy |
He was a very valiant man who first adventured on eating oysters. |
| James I |
* 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.
Serves: 12
Buttermilk Brown Sugar Pound Cake Recipe brought to you by Recipes To-Go