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My review
Rose Petal Pound Cake
Carol
"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."
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Ingredients
1 h 35 m servings 359 calsOriginal recipe yields 12 servings (1 9-inch tube pan)
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 359 calories; 18 g fat; 45 g carbohydrates; 5.6 g protein; 118 mg cholesterol; 236 mg sodium. Full nutrition
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Reviews
Read all reviews 1920 Ratings
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Most helpful positive review
2/21/2007
The main reason I am giving this recipe only four stars is I don't think the rose flavor is strong enough & the almond is a bit overpowering. I did make some changes to the recipe. First, I bak...
Most helpful critical review
8/25/2002
I don,t know if i did the recipe right or not but i found that this cake was very greasy. it didnt look or have the texture of a pound cake. the taste was not that appealing also.
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2/21/2007
The main reason I am giving this recipe only four stars is I don't think the rose flavor is strong enough & the almond is a bit overpowering. I did make some changes to the recipe. First, I bak...
11/1/2003
This was very nice! I made this for Ramadan soohoor (the meal eaten at ramadan just before fasting begins) and was delighted. Be careful not to overbeat...I made this mistake and it resulted i...
4/29/2002
Excellent. I loved it. Great new taste. Very nice with tea. I would use a little more rose water because I think the taste was very subtle and I love the flavor combination with almond extract. ...
5/2/2010
hello from cairo, yes this cake is verry authentic, however, rose water is neither sweet nor coloured, just verry delicatly flavoured,rose syrup is sweet and coloured, and rose essence is a conc...
6/26/2000
An excellent recipe when you want something different for your guests or family. You can also substitute a couple drops of grenadine for the rosewater one, if you want to stay away from artific...
6/24/2012
I don't know how better to put this than to say that this is a sweetheart of a cake. So pretty and pastel pink! Very interesting flavors of both almond and rose water in the two batters, and b...
3/16/2009
I really enjoyed this treat! I make them as muffins. My husband likes them because they aren't too sweet and have a hint of rose flavor to them.
4/8/2011
these were amazing. i used a teacake pan and made pink tinted teacakes which i then iced with a mixture of confectioners sugar, milk, pink food dye, and equal parts rose and almond extracts. my ...