Photo: David Holifield
Rose Petal Pound Cake
10 ingredients
30 min + 50 min
1 9-inch tube pan
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
691
Calories
20g
Protein
19g
Fat
108g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup butter, room temperature
- 1 2/3 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes