RECIPE: Rose Petal Cake beautiful

19 years ago

Rose Petal Cake:

I love this recipe it's so simple and very cute, perfect for babyshowers or when you want to impress your guests.

Ingredients:

1 Cup butter softened

1 1/3 cups white sugar

5 very large eggs

1/2 teaspoon salt

1 teaspoon almond extract

1 1/2 ounces finely chopped almonds

3 teaspoons rose water

2 drops red food coloring

2 cups all purpose flour

Instructions:

Preheat oven to 350 degrees, grease a nince inch tube pan.

Cream the butter very well. In a separate bowl beat sugar and eggs together until they have doubled their volume. Sift the flour and add it along with the salt gradually.

Fold in creamed butter thoroughly.

Divide batter into two equal parts, in one part add the almond extract and the ground almonds. To the other part add the rosewater and the red food coloring, place batters alternatively into the prepared pan.

Bake at 350 degrees for 50 to 60 minutes. Let cake cool then remove from pan and dust with confectioners sugar.

Buen Provecho!

Tips: If you add just a tad of red food coloring into two cups of whipped cream you have your frosting, I like to make the top of the cake really red so then I can decorate it with white rose petals.

Courtesy of: jordyscorner.baboonsoftware.com

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Comments (4)

lindac
19 years ago
Sounds beautiful.
I am not a fan of rose water....I wonder if you could substitute a little raspberrye liquor??
Linda C
jordyc
Original Author
19 years ago
Im sorry it took so long for me to answer back.
Computers can drive you to madness!

You could substitute it, but I wouldnt recommend it since it would change the taste of the cake, when I cant find rose water I like to make it myself, that way I can condense the flavour of the petals in my cake.

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lisbet
19 years ago
Thank you for the cake recipe and website. I bought rose water some time ago and never really knew what to use it for. Thought it was chiefly for special cake icings...such as used in wedding or anniversary cakes.
rose_water_67_gmail_com
19 years ago
Elizabethan cuisine is noted for its near-pervasive use of such ingredients as rosewater, sugar, ginger, cinnamon, almonds, oranges, and currants. Most of these ingredients were not native to England and thus had to be purchased from merchants at a high price up until this period. Therefore, liberal use of them in a meal allowed a host to show off his or her wealth, much the way we would buy caviar or expensive wines for our dinner guests today. In deference to today's tastes and the desire for a balanced meal, I have removed these ingredients from many of the dishes you eat today. In addition, I have modified other ingredients and sometimes even the method of several recipes for either ease of preparation, transportation, or presentation. Therefore, my recipes for this meal are not strictly authentic redactions of the originals reprinted herein.

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