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Candied Orange Peel
2 navel oranges, scrubbed
1 cup sugar
1 whole star anise
1/2 vanilla bean, split lengthwise
Cake
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan
3/4 cup dried currants
1/2 cup Grand Marnier or other orange-flavored liqueur
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup (packed) light brown sugar
1/2 cup fresh orange juice
3 tablespoons (heaping) orange marmalade
2 tablespoons finely grated orange zest
2 large eggs
1/4 cup whole milk or half-and-half
Optional frosting:
Icing/powdered sugar
Orange zest
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