Rose Petal Pound Cake
Source of Recipe
email
Recipe Introduction
This cake is very different to the
usual recipes and calls for
rosewater which you can obtain in
Middle Eastern grocery stores. You
could also substitute
orange water for the rosewater.
Rosewater and
orange water are used in
Middle Eastern pastries.
Both are very sweet
and they are clear liquids
found in bottles.
List of Ingredients
1 cup butter, softened
1-2/3 cups white sugar
5 large eggs, room temperature
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
1-1/2 ounces finely chopped almonds
1 teaspoon rosewater
2 drops red food coloring
Recipe
1. Preheat oven to 350 degrees F
(175 degrees C).
Grease one 9 inch
tube pan.
2. Cream butter well.
In a separate bowl beat sugar
and eggs together
until doubled in volume.
Add sifted flour and salt gradually.
Fold in creamed butter thoroughly.
3. Divide batter into two equal parts.
Into one part add the almond
extract and the ground almonds.
To the other part add the rosewater
and the red food coloring.
Spoon batters alternately into the
prepared pan.
4. Bake at 350 degrees F
(175 degrees C)
for 50 to 60 minutes.
Let cake cool then remove from pan
and dust with confectioner's sugar.
Makes 1 -9 inch tube pan
member logon
