Rose Petal Pound Cake Recipe – Delicate and Flavorful
Experience the delightful combination of rosewater and almonds in this exquisite Rose Petal Pound Cake. Perfectly sweet and fragrant, this unique cake will transport your taste buds to the Middle East. Submitted by Carol, this recipe is a beautiful twist on traditional pound cake, ideal for any special occasion.
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The Best Rose Petal Pound Cake Recipe
This Rose Petal Pound Cake stands out with its distinctive use of rosewater, adding a floral note that is both subtle and enchanting. Combined with the rich taste of almonds and a hint of red food coloring for a lovely pink hue, this cake is as visually appealing as it is delicious.
Notes on Ingredients
- Rosewater: Can be found in Middle Eastern grocery stores. Adds a delicate floral flavor.
- Orange Water: A possible substitute if rosewater is unavailable.
- Ground Almonds: Enhance the nutty flavor of the cake.
- Red Food Coloring: Just a few drops give the cake its beautiful pink color.
How to Make Rose Petal Pound Cake
- Preheat: Start by preheating your oven to 350 degrees F (175 degrees C). Grease a 9-inch tube pan.
- Sift: Combine the flour and salt by sifting them together. Set aside.
- Cream Butter: Beat the butter in a mixing bowl until it is light and fluffy, achieving a noticeably lighter color.
- Beat Sugar and Eggs: In a separate bowl, beat the sugar and eggs until the mixture has doubled in volume and is thick and lemon-colored.
- Combine: Gradually add the sifted flour and salt to the egg mixture, mixing until fully combined. Fold in the creamed butter and mix thoroughly.
- Divide and Flavor: Divide the batter into two equal parts. Add almond extract and ground almonds to one part. To the other part, add rosewater and red food coloring.
- Layer: Spoon the two batters alternately into the prepared pan.
- Bake: Bake in the preheated oven for 50 to 60 minutes, or until a cake tester comes out clean.
- Cool and Dust: Let the cake cool in the pan for 15 minutes before removing it to cool completely. Dust with confectioner’s sugar before serving.
How to Serve Rose Petal Pound Cake
Serve this delightful Rose Petal Pound Cake as a dessert or a sweet treat with tea or coffee. Its beautiful appearance makes it perfect for special occasions like birthdays, weddings, or afternoon tea parties. A dollop of whipped cream or a scoop of vanilla ice cream complements its flavors wonderfully.
How to Store Rose Petal Pound Cake
Store the Rose Petal Pound Cake in an airtight container at room temperature for up to three days. For longer storage, keep the cake in the refrigerator for up to a week. You can also freeze the cake for up to three months; wrap it tightly in plastic wrap and foil before freezing.
Nutrition information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 355.62 kcal | 18% |
| Total Fat | 17.69 g | 25% |
| Carbs | 44.9 g | 17% |
| Sugars | 28.59 g | 32% |
| Protein | 4.97 g | 10% |
| Sodium | 125.69 mg | 6% |
| Fiber | 0.74 g | 3% |
| Saturated Fat | 9.86 g | 49% |
| Trans Fat | 0.01 g | – |
| Monounsaturated Fat | 4.96 g | – |
| Polyunsaturated Fat | 0.98 g | – |
| Cholesterol | 107.37 mg | 36% |
| Calcium | 22.95 mg | 3% |
| Magnesium | 7.14 mg | 2% |
| Potassium | 53.08 mg | 2% |
| Iron | 1.37 mg | 10% |
| Zinc | 0.4 mg | 4% |
| Phosphorus | 63.14 mg | 9% |
| Vitamin A | 166.3 mcg | 21% |
| Vitamin C | 0 mg | 0% |
| Thiamin B1 | 0.17 mg | 16% |
| Riboflavin B2 | 0.2 mg | 14% |
| Niacin B3 | 1.25 mg | 8% |
| Vitamin B6 | 0.04 mg | 3% |
| Folic Acid B9 | 69.69 mcg | 35% |
| Vitamin B12 | 0.19 mcg | 8% |
| Vitamin D | 0.38 mcg | 2% |
| Vitamin E | 0.63 mg | 5% |
| Vitamin K | 1.39 mcg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs about Rose Petal Pound Cake
Can I use a different extract instead of almond extract?
Yes, you can use vanilla extract or another flavoring of your choice, though it will alter the final flavor profile.
What can I use if I don’t have rosewater?
Orange water is a good substitute, offering a citrusy note that complements the cake well.
Can I make this cake without food coloring?
Absolutely. The food coloring is mainly for visual appeal and does not affect the taste.
How do I know when the cake is done?
Insert a cake tester or toothpick into the center of the cake. If it comes out clean, the cake is done.
The Best Rose Petal Pound Cake Recipe
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 cup butter room temperature
- 1 ⅔ cups white sugar
- 5 eggs room temperature
- 1 teaspoon almond extract
- 3 tablespoons ground almonds
- 1 teaspoon rosewater
- 2 drops red food coloring
- 1 tablespoon confectioners’ sugar for dusting
Instructions
- 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.
Enjoy baking and savoring this unique and delicious Rose Petal Pound Cake!
