Orange-Rosemary Pound Cake
Source of Recipe
Source: Better Homes and Gardens
List of Ingredients
1 cup butter (no substitutes)
5 eggs
2 cups sifted cake flour
1 teaspoon baking powder
1 cup sugar
1/4 cup honey
1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
1-1/2 teaspoons orange flower water or 1/4 teaspoon orange extract
1-1/4 teaspoons finely shredded orange peel
1-1/2 teaspoons orange juice
2/3 cup sifted powdered sugar
2 teaspoons orange juice
Fresh rosemary sprigs (optional)
Recipe
1. Allow butter and eggs to stand at room temperature for 30 minutes. Grease and lightly flour two 8x4x2-inch loaf pans. Combine flour and baking powder. Set aside.
2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds or until softened. Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 6 minutes or until very light and fluffy. Beat in honey. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently. (Batter may look slightly curdled.) Gradually add flour mixture, beating on low speed just until combined. Gently stir in snipped or crushed rosemary, orange flower water or extract, orange peel, and 1-1/2 teaspoons orange juice.
3. Pour batter into prepared pans. Bake in a 325 degree F oven about 45 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pans for 10 minutes. Remove from pans, and cool on wire racks.
4. For glaze, stir together powdered sugar and 2 teaspoons orange juice. Drizzle over cakes. If desired, top with rosemary sprigs. Makes 2 loaves (20 servings).
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