Click here to advertise on CatholicCulture.org

Catholic Recipe: Rose Petal Pound Cake

    INGREDIENTS

  • 1 cup butter, softened
  • 1 2/3 cups white sugar
  • 5 eggs
  • 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
  • Details

  • Serves: 14
  • Prep Time: 2 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

This cake calls for rosewater which you can obtain in Middle Eastern grocery stores. You could also subsitute 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.

DIRECTIONS

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.

Subscribe for free
Click here to advertise on CatholicCulture.org
Shop Amazon

Recent Catholic Commentary

The first steps toward liturgical renewal 3 hours ago
Boycott Apple? No; the effort is doomed to fail. 5 hours ago
Church Fathers: St. Justin Martyr 17 hours ago
Zooming toward Easter 18 hours ago
Why homosexuals need not worry over the Indiana law 19 hours ago

Top Catholic News

Most Important Stories of the Last 30 Days
Pope announces Jubilee: a Year of Mercy CWN - March 13