Armed with a favorite recipe for Anise Seed Pound Cake, a new bunt pan and Spanish anise seeds found this morning at a local spice shop, the guys and I whip up a delicious cake.
The fragrance brings back a Sunday, long ago in the medieval Spanish village of Chinchón...sipping strong coffee and eating local, hot anise bread with Tall Husband. I breathe in the pungent anise and I hear a passionate flamenco played on Spanish guitars in the distance.
Anise Seed Pound Cake
1 cup unsalted butter
1 2/3 cups granulated sugar
5 large eggs
1 3/4 cups unbleached all-purpose flour
1/4 teaspoon kosher salt
3 tablespoons anise seed
Preheat oven to 325 degrees. Spray bunt pan with a cooking spray that contains flour. In a large mixing bowl, cream butter and add sugar. Beat for 10 minutes at high speed. The mixture will be light and fluffy. Add eggs and beat well. Stir in flour and salt, do not over mix. Stir in anise seed until evenly distributed through the batter. Spoon batter into the bunt pan and tap pan on counter a couple of times. Bake for about 45 minutes, testing with a toothpick to determine when the cake is done. Cool in the pan before removing to a cake plate. Sprinkle with powdered sugar if desired.
Eat your cake with your favorite person and/or dog(s). Can you hear the Flamenco guitars yet?