Cissy posted 02-04-99
Orange Rosemary Poundcake
1 cup butter (no margarine), softened
1 c sugar
¼ cup honey
5 eggs @ room temp.
2 c sifted cake flour
1 tsp baking powder
2 Tbsp fresh rosemary, minced
¼ tsp orange extract
1 Tbsp orange zest
2 tsp orange juice
Orange glaze (see below)
Spray 2 8x4x2 loaf pans with cooking spray and coat with flour. Preheat oven to 325. Cream butter and add sugar
slowly, beating until very light and fluffy (about 6 min.)
Beat in honey, then add eggs, one at a time, beating for
about a minute after each egg is added. (Mixture may look a little curdled; don't let it bother you) Combine flour and powder in separate bowl.
Add flour gradually, beating on low speed just until combined, then stir in remaining ingredients except for Orange glaze. Pour batter into prepared pans and bake in preheated oven for about 45 min., or until cake tests done with a wooden toothpick.
Remove to rack for 10 min., then remove from pans and allow to cool completely. Drizzle with Orange glaze before serving.
Orange glaze:
2/3 cup sifted confectioner's sugar
2 tsp orange juice
Combine.
To prepare ahead, make cakes; freeze or refrigerator. Mix and add glaze a few hours before serving.