nicole taylor’s cherokee rose pound cake,

and she shared her recipe on design sponge.

 Cherokee Rose Pound Cake

Serves 14

For the cake:

•  1.5    cups of butter or 3 sticks, (1 tablespoon for bundt pan)
• 1    cup of cream cheese or an 8 ounce package
• 3    cups of granulated sugar
• 6    large eggs
• 3    cups of all purpose sifted flour, (4 tablespoons for bundt pan)
• 2   teaspoons of rosewater

For the icing:

• ¼    cup of cooled rosebud tea
• 1/4 teaspoon vanilla
• 2    cups powdered sugar (icing sugar)
• 1    tablespoon of buttermilk

1. Preheat oven to three hundred and twenty five degrees.
2. Butter and flour a nine inch bundt pan. Set aside.
3. Make tea according to instructions.
4. Combine cooled tea, sugar and buttermilk. Set aside.
5. Using a stand or hand mixer, cream butter and cream cheese.
6. Gradually add sugar and beat until fluffy.
7. Slowly add eggs; one at a time.
8. In stages, incorporate sifted flour in but do not overbeat.
9. Put vanilla and rosewater in mixture (the batter will be thick).
10. Transfer into pan.   Cooking time is around one hour and 30 minutes.
11. Use the toothpick method to test doneness.
    Let cool in pan and then convert to cooling rack.
12. To make the icing, mix all ingredients together until smooth.
13. You may have some lumps of powdered sugar
14. if you do not sift it before using it (as pictured),
15. but that will not affect the taste!
16. Pour glaze over cake and garnish with Cherokee Rose (state flower of Georgia).

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