Rosemary Pound Cake
* Exported from MasterCook *
Rosemary Pound Cake 1995
Recipe By : BH&G 75 years of all time favorites
Serving Size : 20 Preparation Time :0:00
Categories : Breads Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Butter -- Softened
1 Cup Sugar
1/4 Cup Honey
5 Eggs
2 Cups Sifted Cake Flour
1 Teaspoon Baking Powder
1 Tablespoon Snipped Fresh Rosemary Or 1 Tsp. Dried
Rosemary -- Crushed
1 1/2 Teaspoons Orange Flower Water Or 1/4 Tsp. Orange
Extract
1 1/4 Teaspoons Finely Shredded Orange Peel
1 1/2 Teaspoons Orange Juice
1 Recipe Orange Juice Glaze
Fresh Rosemary Sprigs -- Optional
1. Grease and flour two 8x4x2-inch loaf pans. Set aside.
2. In a medium mixing bowl beat butter and sugar with an electric mixer on
medium speed about 6 minutes or until light and creamy. Beat in honey. Add
eggs, 1 at at ime, beating for 1 minute after each addition. (batter may
look slightly curdled.) Stir together cake flour and baking powder.
Gradually add the dry mixture to the beaten mixture, beating on low speed
just until combined. Gently stir in the or crushed rosemary, the orange
flower water or extract, orange peel, and juice.
3. Pour batter into prepared pans. Bake in a 325 degree oven about 45
minutes or until wooden toothpicks inserted near the centers come out clean.
Cool in pans for 10 minutes. Remove and cool on wire racks. Drizzle with
orang juice glaze. If desired, top with rosemary sprigs.
Makes 2 loaves
Orange Juice Glaze: Stir together 2/3 cup sifted powdered sugar and 1
tablespoon orange juice.
To Make Ahead: Prepare cakes as directed, except do not glaze. Place in a
freezer container and freeze for up to 3 months. To serve, thaw at room
temperature. Glaze as directed above.
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