Rose Petal Pound Cake

Ingredients and Weight:

• Unsalted butter: 2 sticks (227g), softened
• Granulated sugar: 1 3/4 cups (350g)
• Large eggs: 6
• Vanilla extract: 1 teaspoon
• All-purpose flour: 3 1/4 cups (425g)
• Baking powder: 1 teaspoon
• Salt: 1/2 teaspoon
• Sweetened rose petals: 1/2 cup (packed)

Preparation Time:

• 15 minutes

Cooking Time:

• 1 hour 15 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Beat until just combined.
6. Fold in the rose petals.
7. Pour the batter into the prepared pan and bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutritional Information (per serving):

• Calories: 350
• Fat: 15g
• Cholesterol: 160mg
• Sodium: 200mg
• Carbohydrates: 45g
• Protein: 8g

Dish Characteristics:

• Moist, dense, and flavorful
• Delicate floral aroma from the rose petals
• Perfect for dessert or tea time

User Comments:

• "This cake is absolutely delicious! The rose petals add a unique and elegant touch."
• "I love the combination of the sweetness from the sugar and the floral notes from the rose petals."
• "This pound cake is the perfect dessert to impress your guests."

Special Precautions and Tips:

• Use fresh, edible rose petals. Avoid using roses treated with pesticides or herbicides.
• If you can't find sweetened rose petals, you can make your own by combining 1/2 cup of fresh rose petals with 1/4 cup of sugar.
• Let the cake cool completely before cutting it to prevent crumbling.