Vanilla Rose Pound Cake
Something about the warmth of the Holidays coming makes us want sweets. For me, baking isn't just about the final outcome, its the process as well. The process is particularly fun because my 2 year old daughter is so ecstatic about helping me in the kitchen. She LOVES pouring, stirring and tasting of course! When something yummy comes out of the oven, she usually exclaims with pride
"I made dat!" I say " Yes you did. Good job it looks so yummy" and she says "Thank do."
I don't mind her taking all the credit because she is adorable, the sweetest thing ever, and I love her to pieces!
This particular cake is a twist on my traditional pound cake recipe because I love roses and its fun to add fragrant floral notes to traditional desserts. It reminds me of slowing down and picking up parts of the beauty of life and adding them into delicious creations. Its like stopping to smell AND eat the roses!
These mini loafs are perfect little gifts to neighbors, friends, family, and coworkers during the holidays. I will not say they are 'guilt free' but sometimes we need a few guilty pleasures especially as the weather gets cold. Good homemade cakes do wonders to keep us warm this time of year!
With Love, Roses, and Cake
VANILLA ROSE POUND CAKE
3 cups castor sugar (super fine cane sugar)
1 cup (two sticks) Unsalted butter
2 tsp Vanilla
2/3 Cup Rosewater
1 tsp lemon oil
3 cups AP Flour
1 tsp salt
1/2 tsp baking soda
3/4 cup Buttermilk
2 tbs Unsalted butter melted
1 Cup Confectioners Sugar
1 tbs orange juice from a fresh orange
1/2 tsp Vanilla
2 1/2 tbs Rosewater
12 Fresh Strawberries (stems removed)
1/4 cup mango juice
1 tbs Confectioners Sugar
Pre heat your oven to 350. In a large mixing bowl, cream together the butter and sugar then add the eggs one at a time until mixed.
Add the Vanilla and Rosewater. Combine together then add the lemon oil.
In a medium sized bowl, combine the flour, salt, and baking soda. Add the mixed dry ingredients to the batter in thirds, alternating
with the buttermilk. Flour mix, buttermilk, flour mix, buttermilk, flour mix! Mix well.
Lightly grease and flour six mini loaf baking pans and place on two cookie sheets. Bake at 350 degrees for 40 minutes (until a toothpick inserted in the center
comes out clean. Remove from the loaf pans.
For the glaze, melt you butter and simply whisk together with the sugar, rosewater, vanilla, and orange juice. Spoon the glaze over the warm cakes.
Let sit before serving.
For the strawberry topping, using a small saucepan, heat the juice and strawberries and bring to a boil. Reduce to medium heat and let cook until
berries begin to soften and combine into the juice. Add the sugar and cook for another 5 -7 minutes on low to medium heat. Remove from heat when you have reached
your desired consistency and let cool. Spoon into mini glasses and serve with the warm cake. Note, the strawberry topping serves four as does one cake loaf.
The pound cake recipe yields 6 loafs so you can share and give as gifts during the holidays!