Online Recipe Database Direct Access

<?xml version="1.0" encoding="UTF-8" standalone="yes"?>
<!--
Shop'NCook recipe exchange format
Generated by Shop'NCook 3.1 (http://www.shopncook.com/)
DTD: http://www.rufenacht.com/shopncook.dtd
-->
<!DOCTYPE ShopNCook>
<?xml-stylesheet href="shopncook1.css" type="text/css"?>
<ShopNCook version="1.0" generator="Shop&apos;NCook recipe database 1.0" xml:lang="en">
<RecipeList>
<Recipe recipeId="47312" locale="en">
<RecipeHeader>
<RecipeTitle>Rosemary Pound Cake</RecipeTitle>
<Category>Breads|Breakfast|Italian|Desserts</Category>
<NbPersons>0</NbPersons>
<PortionYield></PortionYield>
<PrepTime></PrepTime>
<TotalTime></TotalTime>
<Source></Source>
</RecipeHeader>
<IngredientList>
<IngredientText>Aromatic rosemary-laced cake is best served warm, when the herb&apos;s flavor is at its peak and the cake is soft and tender.
Martha Stewart Living, April 2011
Yield
Serves 16; makes two 4 1/2-by-8 1/2-inch loaves
Add to Shopping List
Ingredients</IngredientText>
<Ingredient id="271" quantity="2.0" unit="stick" comment="" defaultState="true" weightGram="113.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 sticks</IngredientQuantity>
<IngredientItem>unsalted butter, room temperature</IngredientItem>
<IngredientComment>plus more for pans and parchment</IngredientComment>
</Ingredient>
<Ingredient id="811" quantity="2.75" unit="cup" comment="" defaultState="true" weightGram="124.99999" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 3/4 cups</IngredientQuantity>
<IngredientItem>all-purpose flour</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1765" quantity="1.0" unit="cup" comment="" defaultState="true" weightGram="137.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 cup</IngredientQuantity>
<IngredientItem>cake flour</IngredientItem>
<IngredientComment>(not self-rising)</IngredientComment>
</Ingredient>
<Ingredient id="821" quantity="1.0" unit="tbsp" comment="" defaultState="true" weightGram="13.799999" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 tablespoon</IngredientQuantity>
<IngredientItem>baking powder</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="702" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity></IngredientQuantity>
<IngredientItem>Salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="2.25" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>2 1/4 cups</IngredientQuantity>
<IngredientItem>sugar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1159" quantity="3.0" unit="tbsp" comment="" defaultState="true" weightGram="1.7" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>3 tablespoons</IngredientQuantity>
<IngredientItem>finely chopped fresh rosemary</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="767" quantity="1.5" unit="tsp" comment="" defaultState="true" weightGram="4.3333335" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 1/2 teaspoons</IngredientQuantity>
<IngredientItem>pure vanilla extract</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="313" quantity="3.0" unit="large" comment="" defaultState="true" weightGram="50.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>3 large</IngredientQuantity>
<IngredientItem>eggs</IngredientItem>
<IngredientComment>plus 1 large egg white</IngredientComment>
</Ingredient>
<Ingredient id="260" quantity="1.0" unit="cup" comment="" defaultState="true" weightGram="244.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1 cup</IngredientQuantity>
<IngredientItem>whole milk</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="-1" quantity="0.25" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity>1/4 cup</IngredientQuantity>
<IngredientItem>Rosemary Honey</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Directions
Preheat oven to 350 degrees. Butter two 4 1/2-by-8 1/2-inch loaf pans, and line with parchment, leaving a 1-inch overhang on each long side. Butter parchment. Whisk together flours, baking powder, and 1 teaspoon salt.
Beat butter, sugar, rosemary, and vanilla with a mixer on medium speed until pale and fluffy, about 4 minutes. Beat in eggs and egg white, 1 at a time. Reduce speed to low. Beat in flour mixture in 2 additions, alternating with milk.
Divide batter between pans. Bake, rotating halfway through, until deep gold and a toothpick inserted in centers comes out with moist crumbs attached, 50 to 60 minutes. Brush cakes with some rosemary honey, and let cool for 10 minutes. Remove from pans, using parchment, and transfer to a wire rack. Let cool for 15 minutes more. Slice, and serve warm with more honey.
</RecipeText>
</Recipe>
</RecipeList>
</ShopNCook>

Back to the recipe