RASPBERRY ROSE LOAF CAKE
One of my cousins is a high school senior about to go off to college. I can’t believe she’s already an adult!
We drove out to the Frank Sinatra School of the Arts to see her last spring show. We hadn’t seen her dance since a performance of the Nutcracker in Manhattan many years ago. (I think I might have only been in middle school then!)
She was featured in three of the five upperclassmen pieces. Because she had solos, I was super excited to get some great photographs. I brought my usual lens, long lens and even some extra batteries just in case. Unfortunately, cameras were not allowed. Apparently the school takes professional photos of the performance to sell. Grrr…
I might not have gotten any good shots but she certainly got a lot of flowers! In addition to bouquets from friends, my father brought a dozen roses. I however figured she would have plenty of flowers so I went with a rose water scented cake instead.
Originally we planned to take a train into the city so I needed to make a small cake sans frosting. A large cream cake decorated with chocolate ballerinas isn’t easy to transport but a mini loaf drizzled with white chocolate is definitely doable.
And who wouldn’t love a cute little Raspberry Rose Loaf Cake?
Tender crumb, delicately flavored with rose water with bursts of raspberry, this cake is just perfect for spring.
And to up the ante, I like adding bits of canned peaches. More flavor, more moisture and even more delicious.
Pour yourself a cup of tea, cut a nice thick slice of cake and watch the flowers bloom outside.
RASPBERRY ROSE LOAF CAKE
Author: Allspice & Ally
Recipe Type: Dessert
Bake Time: 35 minutes
Makes: 3 mini loaves
Delicately flavored with rose water, raspberry and peach, this Raspberry Rose Loaf Cake is a tea time favorite. Toasted with butter, it makes for a wonderful breakfast too!
23/4 cup all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/8 teaspoon salt
1 1/4 cup milk
3 tablespoons butter, melted
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 tablespoon rose water
1/2 teaspoon ginger
1 cup frozen raspberries, partially thawed
3/4 cup canned peaches, chopped
Zest of one lemon
- Whisk together flour, sugar, baking powder and salt.
- Stir together beaten egg, melted butter, oil, milk, vanilla extract, rose water and lemon zest.
- Slowly add in the dry mixture.
- Fold in raspberries and chopped peaches.
- Spread the batter in three mini loaf pans, greased and lined with parchment paper.
- Bake at 350°F for 30 to 35 minutes.
- Once cooled, drizzle with optional pale pink white chocolate and serve.
Pairs Well With
* You can make a full-size loaf by reducing the amount of flour and sugar by 1/4 cup each. Increase the bake time to 65 to 70 minutes.
* If you don’t have peaches, try adding shredded coconut or chocolate chips.
* Looking for extra credit? If you want to be really fancy, pipe a small circle of white chocolate, food-dyed pale pink, and gently press a sugared rose petal into it.
* To recreate the cake photographed above, drizzle the top with pale pink dyed white chocolate and enjoy.