RECIPES, REVIEWS & SERVICES
One 1/2 size rose bundt pan
1 cup sugar
1/2 cup unsalted butter, room temperature
3 large eggs
1 1/2 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 tsp. vanilla
3 Tbsp. rose syrup or 5 Tbsp. rose water*
4 drops red food coloring
OPT. glaze: 1 1/8 cup powdered sugar, 1 1/2 tsp. milk, pinch salt, 3/4 tsp. almond (or vanilla) extract, 1 1/2 Tbsp. melted butter. Combine and let sit a few minutes before glazing cake.
Preheat oven to 350 degrees. Prepare pan. In a medium bowl: Whisk together dry ingredients and set aside. In a large bowl, beat eggs and sugar 5 minutes, until light and fluffy.
Heat the milk and butter to a low simmer. Gradually add the flour mixture until just combined. Add the milk/butter until incorporated. Fold in vanilla, rose water and food coloring. Pour into prepared pan. Bake 35-40 minutes until cake tests done. Let cool 10” before turning out. Dust with powdered sugar or glaze.