GRILLED ROSE-WATER POUNDCAKE
Steps:
- Heat oven to 325 and butter a 9x5 loaf pan; line bottom of pan with parchment paper. Mix dry ingred.in bowl and set aside. Using a mixer, cream 1.5 sticks of butter until very smooth. Slowly add sugar and beat until light and fluffy, about 5 min. Add egg yolks one at a time. Beat in rose water. Stir in dry ingred. by hand until just incorporated. Beat egg whites to soft peaks, then fold gently into butter-sugar mixture (batter will be quite stiff). Transfer to pan and smooth surface. Bake until a toothpick comes out clean, 60 to 75 min. Allow to rest for 5 min., then invert onto rack. Turn right side up and cool to room temp. Cut into 3/4" slices, spread melted butter on one side, and grill until lightly toasted. Serve immediately with fruit sprinkled with rose water.
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