Rosemary Orange Pound Cake
  1. 1/4 cup Sue BeeĀ® Honey
  2. 1 cup butter
  3. 1 cup powdered sugar
  4. 2 teaspoons orange juice
  5. 2 teaspoons orange juice
  6. 1/4 teaspoon orange extract
  7. 1 tablespoon snipped fresh rosemary
  8. 1 cup sugar
  9. 1 teaspoon baking powder
  10. 2 cups sifted cake flour
  11. 4-5 eggs
  12. fresh rosemary
  1. Allow butter and eggs to stand at room temperature for 30 minutes.
  2. Grease and lightly flour two 8x4x2 loaf pans.
  3. Combine flour and baking powder. Set aside.
  4. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds or until softened.
  5. Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 6 minutes or until very light and fluffy.
  6. Beat in Sue Bee Honey.
  7. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently. Batter may look slightly curdled.
  8. Gradually add flour mixture, beating on low speed just until combined.
  9. Gently stir in snipped or crushed rosemary, orange flower water or extract, orange peel, and orange juice.
  10. Pour batter into prepared pans.
  11. Bake in a 325 F oven about 45 minutes or until wooden toothpick inserted in centers comes out clean.
  12. Cool in pans for 10 minutes.
  13. Remove from pans, and cool on wire racks.
  14. For glaze, stir together powdered sugar and 2 teaspoons orange juice.
  15. Drizzle over cakes.
  16. If desired, top with rosemary sprigs.
  1. Make-ahead tip: Prepare cakes as directed, except do not glaze. Place in a freezer container, and freeze for up to 3 months. To serve, thaw at room temperature.
Sue Bee Honey