Tuesday, May 4, 2010

Rose Cardamon Butter Cake

This is a cake recipe of indeterminate age, that I added rose water and cardamon to. It was delicious. If you try rose water, and I hope you do, I think you'll enjoy this recipe. At least, more than that custard pudding business. And no. It does not need frosting. You could do a lemon sauce or a glaze or something, but don't go nuts. You can also leave out the rose water and cardamon and it will be tasty times!

I have spoken.

IMG_2777.jpg picture by seshet27

Rose Cardamon Butter Cake
4 eggs
2 C. sugar
2 1/4 C. all-purpose flour
2 1/4 t. baking powder
1/4-1/2 t. cardamon
1 t. vanilla
1/4-1/2 t. rose water
1 1/4 C. milk
10 T. butter

Beat eggs at high speed until thick and lemon-colored, about 5 minutes. Gradually add sugar, beating until mixture is light and fluffy. Combine flour, baking powder, and cardamon; add to batter with vanilla and rose water. Beat at low speed until smooth. In a saucepan (or the microwave) heat milk and butter just until the butter melts, stirring occasionally. Add to batter, beating until combined. Pour into a greased 13x9" pan. Bake at 350 F. for 30-35 minutes or until cake tests done.


Astrid said...

Now that looks delightful! I am a fan of cardamom in baked goods, and rose water with it? Sounds lovely.

Jana said...

Cardamon is one of my favorite spices too! It just has such a distinctive flavor. Yum.