Rosemary Orange Pound Cake

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 1 cup butter (no substitutes)
• 4 -5 eggs
• 2 cups sifted cake flour
• 1 teaspoon baking powder
• 1 cup sugar
• 1/4 cup honey
• 1 tablespoon snipped fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1/4 teaspoon orange extract or 1/4 teaspoon orange blossom water
• 2 teaspoons orange juice
• 2 teaspoons orange juice, for icing
• 1 cup powdered sugar, for icing
• fresh rosemary, for garnish (optional)

Recipe

• 1 allow butter and eggs to stand at room temperature for 30 minutes.
• 2 grease and lightly flour two 8x4x2-inch loaf pans.
• 3 combine flour and baking powder.
• 4 set aside.
• 5 in a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds or until softened.
• 6 gradually add sugar, 2 tablespoons at a time, beating on medium speed about 6 minutes or until very light and fluffy.
• 7 beat in honey.
• 8 add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently.
• 9 (batter may look slightly curdled.) gradually add flour mixture, beating on low speed just until combined.
• 10 gently stir in snipped or crushed rosemary, orange flower water or extract, orange peel, and orange juice.
• 11 pour batter into prepared pans.
• 12 bake in a 325 degree f oven about 45 minutes or until wooden toothpick inserted in centers comes out clean.
• 13 cool in pans for 10 minutes.
• 14 remove from pans, and cool on wire racks.
• 15 for glaze, stir together powdered sugar and 2 teaspoons orange juice.
• 16 drizzle over cakes.
• 17 if desired, top with rosemary sprigs.
• 18 make-ahead tip: prepare cakes as directed, except do not glaze.
• 19 place in a freezer container, and freeze for up to 3 months.
• 20 to serve, thaw at room temperature.
• 21 glaze as directed above.