Rose Petal Pound Cake Recipe - Allrecipes.com
Rose Petal Pound Cake Recipe
  • READY IN ABOUT hrs

Rose Petal Pound Cake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 9-inch tube pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch tube pan.
  2. Sift together flour and salt; set aside.
  3. 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.
  4. Add sifted flour and salt gradually to the egg mixture, mixing until fully combined. Fold in creamed butter and mix thoroughly.
  5. 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.
  6. 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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 50 mins
  • READY IN 1 hr 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 21, 2007

The main reason I am giving this recipe only four stars is I don't think the rose flavor is strong enough & the almond is a bit overpowering. I did make some changes to the recipe. First, I baked it in the Pampered Chef silicone flower cupcake pan. Next, I added a half teaspoon more rose water to the batter & frosted the cupcakes with a powdered sugar glaze with rose water & a few drops of red food color to make it pink. They were really pretty I would be great to serve at a bridal or baby shower. I think the main change I would make next time is to use rose extract rather than rose water.

 
Most Helpful Critical Review
Jul 15, 2003

I don,t know if i did the recipe right or not but i found that this cake was very greasy. it didnt look or have the texture of a pound cake. the taste was not that appealing also.

 

19 Ratings

Nov 03, 2003

This was very nice! I made this for Ramadan soohoor (the meal eaten at ramadan just before fasting begins) and was delighted. Be careful not to overbeat...I made this mistake and it resulted in the bread being a bit tough but it was still delicious. I omitted the almond extract because extracts contain alcohol. I used two ounces of ground almonds. ( Just crunched up almond pieces while they were still in the bag) Thanks for this recipe, a true blue keeper!

 
Jul 28, 2003

Excellent. I loved it. Great new taste. Very nice with tea. I would use a little more rose water because I think the taste was very subtle and I love the flavor combination with almond extract. Also the pink color was very light I may use a few more drops next time to really bring out the color. It's easy and very delicious and did not last long. I will certainly make this again.

 
May 03, 2010

hello from cairo, yes this cake is verry authentic, however, rose water is neither sweet nor coloured, just verry delicatly flavoured,rose syrup is sweet and coloured, and rose essence is a concentrated version of rose water of which only a few drops are required for beautiful results, keep that in mind next time u go to a middle eastern grocery

 
Jul 15, 2003

An excellent recipe when you want something different for your guests or family. You can also substitute a couple drops of grenadine for the rosewater one, if you want to stay away from artificial coloring... It may add a subtle change to flavoring, but its nice. Same thing for the orangewater one, substitute orange juice for the coloring...

 
Apr 12, 2011

these were amazing. i used a teacake pan and made pink tinted teacakes which i then iced with a mixture of confectioners sugar, milk, pink food dye, and equal parts rose and almond extracts. my boyfriend, who thinks 'flowers are for smelling, not eating', made a point of telling me they were odd every time he ate one - yet he still ate about 10 and finally admitted they were amazing. i used rose extract instead of rosewater (which has a much stronger flavor) and used a little bit more than the full tsp anyway. i kept the almond extract and almonds the same, but ground the almonds in a food processor to make them really really fine. the results were absolutely delicious. perfect almond to rose ratio.

 
Mar 16, 2009

I really enjoyed this treat! I make them as muffins. My husband likes them because they aren't too sweet and have a hint of rose flavor to them.

 

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Nutrition

  • Calories
  • 359 kcal
  • 18%
  • Carbohydrates
  • 45 g
  • 15%
  • Cholesterol
  • 129 mg
  • 43%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 236 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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