Tuesday, August 26, 2008

Uptown Westerville Farmers' Market: A Labor Day Weekend Recipe from Flower Power Gourmet: Rosewater Pound Cake

Diane Coyan of Flower Power Gourmet recommends...

Rosewater Pound Cake

1 cup butter, softened
2-3/4 cups sugar
6 large eggs
1 tbsp rose flower water
1 tsp vanilla extract
3 cups flour
1/4 tsp salt
1/4 tsp baking soda
1 cup sour cream
zest from 1 lemon

▪ Optional garnishes: powdered sugar, bittersweet chocolate, red roses, rose geranium leaves.

▪ Preheat oven to 300F.

▪ Oil and dust with flour a 10" tube pan.

▪ Cream butter with sugar until light.

▪ Add eggs one at a time, then rosewater and extracts.

▪ Sift flour, salt and soda 3 times. Add alternately with the sour cream to the butter mix.

▪ Add the lemon zest last.

▪ Pour into prepared pan and bake for about 1 -1/2 hours, or until golden and firm.

▪ Loosen cake edges with a knife and let stand for about 15 minutes in the pan, then invert on a wire rack to cool.

Optional garnishes: Glaze or dust with powdered sugar. Drizzle melted bittersweet chocolate. Garnish with rose geranium leaves.

Flower and herb-infused confections are a sweet addition to any summer table. Visit Diane and Summer at Flower Power Gourmet at the Uptown Westerville Farmers' Market.

Click here to visit the Uptown Westerville Farmers' Market Recipe Directory.

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