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Rosemary Loaf Cake (recipe for a snow day)
Rosemary Loaf Cake from How To Be A Domestic Goddess
1 cup plus 2 tbsp soft unsalted butter
3/4 cup sugar
3 large eggs
1 and 1/3 cups self-rising cake flour
1/2 cup all-purpose flour
1 tsp vanilla extract
4 tbsp milk
1-2 tsp granulated brown or white sugar
2 tsp finely chopped fresh rosemary (needles from a 4-inch stalk will probably do it.)
Preheat oven to 350. Cream the butter. When it's soft, add the sugar and cream together until pale, smooth, and light. One at a time, beat in the eggs, folding in a spoonful of flour after each of the first two. After beating in the last egg, add the vanilla and fold in the rest of the flour. Thin the batter with the milk and pour it into a 9x5 loaf pan, or what you will - I usually use a wider, shallower pan. Sprinkle the top with a little sugar, and bake for an hour or until a cake tester comes out clean. Let cool in the pan on a wire rack. If you won't be eating it immediately, unmold it and wrap it in foil (or put it in a cake saver or some such.) It keeps well, but that may not be something you need to worry about because it's so very tasty. The savory-ness of the rosemary makes it even more tempting than usual to have some as a snack.
1 cup plus 2 tbsp soft unsalted butter
3/4 cup sugar
3 large eggs
1 and 1/3 cups self-rising cake flour
1/2 cup all-purpose flour
1 tsp vanilla extract
4 tbsp milk
1-2 tsp granulated brown or white sugar
2 tsp finely chopped fresh rosemary (needles from a 4-inch stalk will probably do it.)
Preheat oven to 350. Cream the butter. When it's soft, add the sugar and cream together until pale, smooth, and light. One at a time, beat in the eggs, folding in a spoonful of flour after each of the first two. After beating in the last egg, add the vanilla and fold in the rest of the flour. Thin the batter with the milk and pour it into a 9x5 loaf pan, or what you will - I usually use a wider, shallower pan. Sprinkle the top with a little sugar, and bake for an hour or until a cake tester comes out clean. Let cool in the pan on a wire rack. If you won't be eating it immediately, unmold it and wrap it in foil (or put it in a cake saver or some such.) It keeps well, but that may not be something you need to worry about because it's so very tasty. The savory-ness of the rosemary makes it even more tempting than usual to have some as a snack.