Rose Petal Pound Cake
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Recipe Summary Rose Petal Pound Cake
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.Ingredients | Outline Easy Rose Drawing Tattoo2 cups all-purpose flour½ teaspoon salt1 cup butter, room temperature1 ⅔ cups white sugar5 eggs, room temperature1 teaspoon almond extract3 tablespoons ground almonds1 teaspoon rosewater2 drops red food coloring1 tablespoon confectioners' sugar, for dustingDirectionsPreheat oven to 350 degrees F (175 degrees C). Grease one 9-inch tube pan.Sift together flour and salt; set aside.Beat butter in a mixing bowl until light and fluffy; it should be noticeably lighter in color. In a separate bowl, beat sugar and eggs together until doubled in volume. Mixture should be thick and lemon-colored.Add sifted flour and salt gradually to the egg mixture, mixing until fully combined. Fold in creamed butter and mix thoroughly.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.Bake in preheated oven until a cake tester comes out clean, 50 to 60 minutes. Let cake cool for 15 minutes; then remove from pan to cool completely. Dust with confectioner's sugar before serving.Info | Outline Easy Rose Drawing Tattooprep:
30 mins
cook:
50 mins
additional:
15 mins
total:
1 hr 35 mins
Servings:
12
Yield:
1 9-inch tube pan
TAG : Rose Petal Pound CakeDesserts, Cakes, Pound Cake Recipes,