While looking thru the latest Martha Stewart cookbook entitled Cakes, I came across this delicious sounding recipe for pound cake with fresh rosemary and drizzled with a rosemary infused honey. I am always interested in different flavor profiles and the idea of the astringent, herbal rosemary mixed with the buttery rich pound cake and sweet honey sounded fantastic.
After baking this unusual cake I can say that it is fantastic! This cake is best served warm, drizzled with the rosemary infused honey but it is just as good served room temperature. Give this cake a try, you will love it!
You can find the entire recipe here. Start by preheating the oven to 350 degrees. Grease two 4 1/2 x 8 1/2 inch loaf pans (I used two 9 x 5 inch pans), then line with parchment and grease and flour the parchment (I use Pam For Baking). Set aside.
Rosemary Pound Cakes: In a medium bowl whisk together the all-purpose flour, cake flour, baking powder and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment cream together the butter, sugar, rosemary and vanilla until pale and fluffy, around 4 minutes. Beat in the eggs and egg white, one at a time until completely incorporated. Beat in the flour mixture in two additions, alternating with the milk until just combined.
Divide batter between the pans and bake for 50 to 60 minutes or until a toothpick inserted in the centers comes out with a few moist crumbs attached. Brush the hot cakes with the Rosemary Infused Honey, then let the cakes cool for 10 minutes, remove from pans and let cool for another 15 minutes before serving. Slice and serve warm with more honey.
Rosemary Honey: Combine 1 cup honey with 5 rosemary sprigs in a small saucepan set over medium heat. Simmer for 5 minutes then remove from heat and let steep until cool, about 45 minutes.
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