Friday is Frigg’s Day, and as 777 tells us, Frigg corresponds to Venus. Venus loves roses, and what better way to celebrate this than by baking a rosewater cake?
Rosewater Cake
- 3 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 ½ cups sugar
- 1 cup butter or margarine, softened
- 3 tsp rosewater
- 5 large eggs
- 1 cup milk or evaporated milk
- A few drops of red food coloring, if desired
Heat oven to 350°F. Grease bottom, side and tube of 10×4-inch angel food cake pan (tube pan), 12-cup fluted tube cake pan or two 9×5-inch loaf pans with shortening; lightly flour.
In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, butter, rosewater and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. If desired, add red food coloring to milk until it is a rosy pink. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan(s).
Bake angel food or fluted tube cake pan 1 hour 10 minutes to 1 hour 20 minutes, loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours.
You can decorate the cake with powdered sugar or with frosting, and then add a few carefully rinsed rosebuds.
Modified from a recipe in the Betty Crocker Cookbook.
