ANISE BUTTER CAKE

ANISE BUTTER CAKE image

Number Of Ingredients 12

2 C flour
1-1/2 t baking powder
1/2 t baking soda
1/4 t salt
1 T aniseed, grind finely
2 sticks unsalted butter @ room temperature
2 C sugar
1/2 t vanilla extract
2 eggs @ room temp
1 C sour cream at room temp
1/2 C apricot preserves
2 t Pernod, or other anise liqueur

Steps:

Preheat oven to 350. Lightly butter 10-12 C bundt cake pan. Dust with flour and set aside. In a large bowl, mix together the flour, baking powder, baking soda, salt and aniseed. In large bowl beat the butter until light and fluffy. Gradually add the sugar, beating until well blended. Beat in vanilla and the eggs, one at a time. Continue to beat for 3 minutes after the final addition. Stir in the sour cream, the mixture will appear curdled. Fold in the dry ingredients until just blended. Do not over-mix. Spoon the batter into the prepared pan and smooth the top. Bake in the center of the oven for 50-65 minutes, or until cake tester inserted into the center comes out clean and the cake begins to pull away from the sides of the pan. Remove from the oven and cool on a rack for 5 minutes before unmolding. Cool right side up. (the cake can be made ahead and frozen for up to 1 month.) In a heavy saucepan, combine the apricot preserves and Pernod. Melt over low heat. Strain through a fine mesh sieve and brush over the cooled cake. Yield: 12 servings