Rosemary Pound Cake
|Butter||1 Cup (16 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|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.