ORANGE ROSEMARY CAKE FROM VICTORIA CLASSICS

 Yesterday I baked a cake that I

had seen pictured in the "Victoria Classics"

Holiday Bliss December 2020

This cake features fresh Rosemary on

top of the cake but I had none so I just

sprinkled dried orange peel on top:

I really liked this cake but my husband

did not but I also remember he doesn't

like my Lemon Pound Cake.  Who can

understand these things?

Recipe ingredients:

  2 1/4 Cups sugar, 2 Tbs chopped fresh Rosemary, (I had none)  1 1/2 cups butter soft,

5 large eggs, 1 tsp vanilla (I used 1 Tb Orange extract instead), 3 1/2 cups all purpose flour (I preferred cake flour), 1 Tb baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 1/4 cups of buttermilk, 1 cup of sour cream.

This cake bakes in a 350 degree oven for 25 minutes or 22 minutes convection oven.

So here is what is interesting:  In these

photos I am only showing you a 2 layer

cake but I actually have a third layer I am taking over to our son's house.  It would have been super tall if I had used it.  I used 8" cake pans.

The topping is an Orange-Cream

 Cheese Frosting:

1 8 oz cream cheese at room temperature,

1 stick of butter (1/2 cup) room temperature mixed with 1 Tb grated orange peel and 4 cups of confectioners sugar.  I also added 1 Tb orange extract and sprinkled more dried orange peel on top.

In depth instructions for baking the cake can be found on page 70 of the Holiday issue.

They also embellished the top with drained

Mandarin Oranges which was pretty.

At the beginning of each year I get out

my collection of old vintage clocks and

enjoy seeing them for a while.  Now,

it's time to put them away till next year.