rosemary tangerine poundcake
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Author: jessica wilson Status: published license cc-by-nc-nd tags:
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Share on Twitter*cream 1 cup butter with 1/4 cup honey
*add a little less than 1 cup sugar
*add the eggs
*four of them
*next up fresh tangerine juice (2T), zest and chopped rosemary
*blend well, until fluffy-like
*add 2 cups flour, 1 t baking powder, dash o salt
*this recipe makes two cakes
*or 1 cake and 2 minis
*scrape that bowl, don't let any go to waste!
*bake 325 oven for about an hour, test with a toothpick
*serve warm with a little bit o powdered sugar or a drizzle of honey or maybe even a tangerine glaze
