RECIPE: Rose Petal Cake beautiful

jordycNovember 1, 2006

Rose Petal Cake:

I love this recipe it's so simple and very cute, perfect for babyshowers or when you want to impress your guests.


1 Cup butter softened

1 1/3 cups white sugar

5 very large eggs

1/2 teaspoon salt

1 teaspoon almond extract

1 1/2 ounces finely chopped almonds

3 teaspoons rose water

2 drops red food coloring

2 cups all purpose flour


Preheat oven to 350 degrees, grease a nince inch tube pan.

Cream the butter very well. In a separate bowl beat sugar and eggs together until they have doubled their volume. Sift the flour and add it along with the salt gradually.

Fold in creamed butter thoroughly.

Divide batter into two equal parts, in one part add the almond extract and the ground almonds. To the other part add the rosewater and the red food coloring, place batters alternatively into the prepared pan.

Bake at 350 degrees for 50 to 60 minutes. Let cake cool then remove from pan and dust with confectioners sugar.

Buen Provecho!

Tips: If you add just a tad of red food coloring into two cups of whipped cream you have your frosting, I like to make the top of the cake really red so then I can decorate it with white rose petals.

Courtesy of:

Here is a link that might be useful: All about everything

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Sounds beautiful.
I am not a fan of rose water....I wonder if you could substitute a little raspberrye liquor??
Linda C

    Bookmark   November 2, 2006 at 5:03PM
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Im sorry it took so long for me to answer back.
Computers can drive you to madness!

You could substitute it, but I wouldnt recommend it since it would change the taste of the cake, when I cant find rose water I like to make it myself, that way I can condense the flavour of the petals in my cake.

Here is a link that might be useful: Recipes and Sweet things

    Bookmark   November 8, 2006 at 12:54PM
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Thank you for the cake recipe and website. I bought rose water some time ago and never really knew what to use it for. Thought it was chiefly for special cake icings...such as used in wedding or anniversary cakes.

    Bookmark   November 13, 2006 at 7:15AM
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Elizabethan cuisine is noted for its near-pervasive use of such ingredients as rosewater, sugar, ginger, cinnamon, almonds, oranges, and currants. Most of these ingredients were not native to England and thus had to be purchased from merchants at a high price up until this period. Therefore, liberal use of them in a meal allowed a host to show off his or her wealth, much the way we would buy caviar or expensive wines for our dinner guests today. In deference to today's tastes and the desire for a balanced meal, I have removed these ingredients from many of the dishes you eat today. In addition, I have modified other ingredients and sometimes even the method of several recipes for either ease of preparation, transportation, or presentation. Therefore, my recipes for this meal are not strictly authentic redactions of the originals reprinted herein.

Here is a link that might be useful: rose water

    Bookmark   December 21, 2006 at 6:29AM
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