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Rose Petal Pound Cake

SUBMITTED BY: Carol PHOTO BY: Jennifer

"This cake is very different to the usual recipes and calls for rosewater which you can obtain in Middle Eastern grocery stores. You could also substitute 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."
RECIPE RATING:
The reviewer gave this recipe 10 stars. This recipe average a 4.1 star rating.
Read Reviews (9)
Original recipe yield 1 -9 inch tube pan

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 28, 2003 by Adriana
Excellent. I loved it. Great new taste. Very nice with tea. I would use a little more rose... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2003 by k. treat
This was very nice! I made this for Ramadan soohoor (the meal eaten at ramadan just before... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2003 by BETRHELTH
An excellent recipe when you want something different for your guests or family. You can also... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2003 by MOMMYMACHINE
I made this cake for a bridal shower. It went over very well. With the mix of white and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2003 by MICHELE HARDY
My whole family loved this cake. Both the rosewater and orangewater verions are excellent. My... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by Really
I find the almond extract to be too over powering. I substituted amaretto for the extract and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2007 by Jennifer
The main reason I am giving this recipe only four stars is I don't think the rose flavor is... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 15, 2003 by BRIGITTE-DEBAL
I don,t know if i did the recipe right or not but i found that this cake was very greasy. it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by BEVERLY MILLER
Has a very nice tase and is something different with eye appeal. MORE


 
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Nutritional Information
Rose Petal Pound Cake

Servings Per Recipe: 14

Amount Per Serving

Calories: 319

  • Total Fat: 16.6g
  • Cholesterol: 111mg
  • Sodium: 240mg
  • Total Carbs: 38.2g
  •     Dietary Fiber: 0.8g
  • Protein: 4.9g

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