Directions:
- For candied orange peel: Using a sharp knife, cut all rind and white pith from oranges in wide strips. Trim off any flesh still clinging to the white pith. Place peel in a small heavy saucepan. Add cold water to cover; bring to a boil. Drain. Repeat with cold water. Drain; reserve peel.
- Combine sugar and 2 cups water in same saucepan. Stir over medium heat until sugar dissolves. Add the orange peel, star anise, and vanilla bean. Bring to a boil. Reduce heat to low and simmer, partially covered and stirring occasionally, until peel is soft and syrup has thickened, 50-60 minutes. Let cool slightly. Transfer peel to a cutting board and thinly slice. Return peel to syrup. DO AHEAD: Can be made 1 week ahead. Place in a jar, cover, and chill.
- For cake: Preheat oven to 350°F. Butter pan. Line with a parchment-paper round; butter paper. Bring currants and Grand Marnier to a simmer in a small saucepan over medium heat. Remove from heat and let steep.
- Meanwhile, sift flour, baking powder, and salt into a medium bowl. Using an electric mixer, beat 10 tablespoons butter and sugar in a large bowl until light and fluffy, about 3 minutes. Beat in orange juice, marmalade, and orange zest. Beat in eggs one at a time, blending well between additions (mixture may look curdled).
- Add dry ingredients in 3 additions and milk in 2 additions, beginning and ending with dry ingredients and beating to blend between additions. Beat in any Grand Marnier not absorbed by the currants. Fold in currants. Pour batter into prepared pan; smooth the top.
- Bake cake until a tester inserted into the center comes out clean and the top is golden, 40-45 minutes. Let cool in pan on a wire rack. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
- Remove pan sides from cake. Invert onto a serving plate. Arrange candied orange peel over and brush with some of syrup, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1311.04 Kcal (5489 kJ) | ||
| Calories from fat | 1057.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 117.5g | 181% | |
|---|---|---|---|
| Cholesterol | 350.34mg | 117% | |
| Sodium | 171.66mg | 7% | |
| Potassium | 308.09mg | 7% | |
| Total Carbs | 62.01g | 21% | |
| Sugars | 25.9g | 104% | |
| Dietary Fiber | 3.75g | 15% | |
| Protein | 8.69g | 17% | |
| Vitamin C | 10.5mg | 17% | |
| Vitamin A | 1.4mg | 47% | |
| Iron | 3.6mg | 20% | |
| Calcium | 96.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 527.98 Kcal (2211 kJ) | ||
| Calories from fat | 425.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.32g | 181% | |
|---|---|---|---|
| Cholesterol | 141.09mg | 117% | |
| Sodium | 69.13mg | 7% | |
| Potassium | 124.07mg | 7% | |
| Total Carbs | 24.97g | 21% | |
| Sugars | 10.43g | 104% | |
| Dietary Fiber | 1.51g | 15% | |
| Protein | 3.5g | 17% | |
| Vitamin C | 4.2mg | 17% | |
| Vitamin A | 0.6mg | 47% | |
| Iron | 1.4mg | 20% | |
| Calcium | 39mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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