Best Rose Petal Pound Cake Recipes

ROSE PETAL POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch tube pan.
• Sift together flour and salt; set aside.
• Beat butter in a mixing bowl until light and fluffy; it should be noticeably lighter in color. In a separate bowl, beat sugar and eggs together until doubled in volume. Mixture should be thick and lemon-colored.
• Add sifted flour and salt gradually to the egg mixture, mixing until fully combined. Fold in creamed butter and mix thoroughly.
• 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.
• Bake in preheated oven until a cake tester comes out clean, 50 to 60 minutes. Let cake cool for 15 minutes; then remove from pan to cool completely. Dust with confectioner's sugar before serving.

ROSE PETAL POUND CAKE

Steps:

• 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.

ROSE PETAL POUND CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour a bunt pan.
• Whip cream cheese and butter until fluffy.
• Add sugar and beat.
• Add eggs, one at a time; beat well after each addition.
• Add rosewater and flour. Mix thoroughly. Pour into prepared pan.
• Bake for 1 1/2 hours.