Rosewater & Raspberry Loaf Cake

Rosewater & Raspberry Loaf Cake

The idea of this rosewater cake came into being about three years back when I first baked a layered cake with raspberries stuffed in between the layers and covered in floral frosting. I was a novice baker, just wanted to use a newly owned oven in the apartment and experiment. If I remember correctly, I baked it for our second or third valentine’s day and it was a hit. We instantly loved this combination and it was so fascinating to see how a strong floral extract from east and tart berries from the west, from different parts of the world can compliment each other so well and create pure, delicious magic inside the oven. I did not bake it again for many years for no reasons whatsoever.

A couple of weeks back when the husband requested a buttery cake, while hunting down the bakery gear, I got hold of a small bottle of rosewater at the back of the pantry and this straightforward, one bowl loaf cake recipe was born. Basically, I substituted vanilla with rosewater in my favorite loaf cake recipe and the flavors came out amazing. Adding raspberries top did not just make look pretty but they recreated the old, known flavors. This is such an easy recipe and I did not have any intentions whatsoever of posting on blog. But, many of you asked for it when I shared an image on Instagram so I baked it again last week. No one else is complaining except my weighing scales because I am feasting on it for breakfast, after dinner snacks and also with evening chai. Oh lord, why is it so good but so fattening at the same time?Ugh.

Ingredients

  • A couple of weeks back when the husband requested a buttery cake, while hunting down the bakery gear, I got hold of a small bottle of rosewater at the back of the pantry and this straightforward, one bowl loaf cake recipe was born. Basically, I substituted vanilla with rosewater in my favorite loaf cake recipe and the flavors came out amazing. Adding raspberries top did not just make look pretty but they recreated the old, known flavors. This is such an easy recipe and I did not have any intentions whatsoever of posting on blog. But, many of you asked for it when I shared an image on Instagram so I baked it again last week. No one else is complaining except my weighing scales because I am feasting on it for breakfast, after dinner snacks and also with evening chai. Oh lord, why is it so good but so fattening at the same time?Ugh.
  • This one bowl cake recipe is tad buttery and dense, not too sweet and I was surprised at how robust the crumb and the inside of it came out. Floral flavors make one of the most exotic and special gifts and I am pretty sure that my mom would have loved this cake over a bunch of roses only if she lived close by. The cake will travel very well if you want to bake and drive it down to your mom’s house on mother’s day. It makes a great work or school lunchbox option.
  • You could fold the raspberries with the batter two, but I just think that they look prettier on top. It is more of a tea cake than a soft, gooey dessert cake. However, with a side of whipped cream, raspberry compote and some extra berries you can definitely serve it at the end of meal.
  • Printable Recipe
  • Pound cake recipe from Martha Stewart
  • Ingredients (Makes 1 loaf)
  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 2 tablespoons good quality rosewater (adjust quantity according to how mild or strong the brand is)
  • 2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1/4 teaspoon salt
  • 1 pint fresh raspberries plus more for serving
Read the whole recipe on Sinfully Spicy