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ROSEMARY POUND CAKE

List of Ingredients

1 c butter, softened
1 c. sugar
1/4 c. honey
5 eggs
2 c. sifted cake flour
1 tsp baking powder
1 T. snipped fresh rosemary or 1 tsp dried rosemary
1/4 tsp orange extract
1 1/2 tsp grated orange peel (fresh)
1 1/2 tsp orange juice

1 recipe of orange glaze




Recipe



In a medium mixer bowl, beat butter and sugar with an electric mixer on medium speed for 6
minutes or til light amd creamy. Beat in honey. Add eggs, one at a time beating for one
minute after each addition. Stir together flour and baking powder. Gradually add the flour
mixture to the sugar mixture, beating on low speed just until blended. Gently stir in the
rosemary, orange extract, peel, and orange juice.

Pour into 2 greased and flourerd 8 x 4 x 2 loaf pans. Bake at 325 for 45 minutes or
til toothpick inserted near center comes at clean. Cool in pan ten minutes and remove and
cool on wire rack.

Drizzle with glaze. If freezing, glaze cakes after freezing.

Orange Juice Glaze

Stir together 2/3 c. softed powdered sugar and 2 T. orange juice. Drizzle over cakes.

I used fresh rosemary and think it is a must. The cake was the most beautiful color. Very
tasty too!!!!