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Rosemary Pound Cake

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  Butter 1 Cup (16 tbs), softened
  Sugar 1 Cup (16 tbs)
  Honey 1⁄4 Cup (4 tbs)
  Eggs 5
  Cake flour 2 Cup (32 tbs), sifted
  Baking powder 1 Teaspoon
  Snipped rosemary/1 teaspoon dried rosemary, crushed 1 Tablespoon
  Orange flower water/1/4 teaspoon orange extract 1 1⁄2 Teaspoon
  Shredded orange peel 1 1⁄4 Teaspoon
  Orange juice 1 1⁄2 Teaspoon
  Orange juice 1 Cup (16 tbs) (1 Recipe)

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 a time, 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 snipped or crushed rosemary, the orange flower water or extract, orange peel, and juice.
3 Pour batter into prepared pans. Bake in a 325° 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 Orange Juice Glaze. If desired, top with rosemary sprigs.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4262 Calories from Fat 1891

% Daily Value*

Total Fat 214 g329.1%

Saturated Fat 123.8 g619.1%

Trans Fat 0 g

Cholesterol 1541.2 mg513.7%

Sodium 779 mg32.5%

Total Carbohydrates 536 g178.8%

Dietary Fiber 34.4 g137.6%

Sugars 287.6 g

Protein 77 g154.5%

Vitamin A 156.3% Vitamin C 233.2%

Calcium 85.3% Iron 39.3%

*Based on a 2000 Calorie diet

Rosemary Pound Cake Recipe