rose petal pound cake

★★★★★ 1 Review
DoraS avatar
By Theodora Stamelakos
from Chomedy, QC

A FLORAL, WHITE, LIGHT, FLUFFY POUND CAKE!

★★★★★ 1 Review
serves 4
prep time 55 Min

Ingredients For rose petal pound cake

  • 1 c
    butter, softened
  • 1 2/3 c
    white sugar
  • 5 md
    eggs
  • 2 c
    all-purpose flour
  • 1/2 tsp
    salt
  • 1 tsp
    almond extract
  • 1 1 /2 oz
    chopped almonds
  • 1 tsp
    rose water
  • 2 dash
    red food coloring
  • fresh rose petals
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How To Make rose petal pound cake

  • 1
    Preheat oven to 350 F. Grease 1 9 inch tube pan.
  • 2
    Cream butter well. In a seperate bowl beat sugar and eggs together until doubled in volume. Add sifted flour and salt gradually. Fold in creamed butter throughly.
  • 3
    Divide batter into 2 equal parts. Into one part add the almond extract and ground almonds, to the other part add the rosewater and the red food coloring. Spoon batters into the pan.
  • 4
    Bake at 350 F. for 50-60 mins. Let cake cool then remove from pan and dust with confectioners sugar. Garnish by placing rose petals around base of cake. Serve with rose petal syrup.

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