Whether garnished with fresh berries and sprigs of rosemary or just served plain, this rich cake is fabulous. It bakes to a beautiful golden brown and it’s definitely a keeper!

 

  • Total Time
    Prep: 15 min. Bake: 50 min. + cooling
  • Makes

    12 servings

    Ingredients

    • 1 cup butter, softened
    • 2 cups sugar
    • 1 teaspoon vanilla extract
    • 5 large Eggland’s Best eggs
    • 2-1/4 cups all-purpose flour
    • 1/4 teaspoon baking powder
    • 1/8 teaspoon salt
    • 3 tablespoons water
    • GARNISH, optional:
    • 3 tablespoons light corn syrup
    • 1 package fresh rosemary sprigs
    • 1/4 cup sugar, divided
    • 1/4 cup fresh cranberries
    • 2 tablespoons fresh blueberries
    • Confectioners’ sugar, optional

    Directions

    • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
    • Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition.
    • Transfer to prepared pan.
    • Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack.
    • If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour.
    • Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners’ sugar.
    Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.

    Nutrition Facts

    1 slice: 382 calories, 18g fat (10g saturated fat), 118mg cholesterol, 187mg sodium, 52g carbohydrate (34g sugars, 1g fiber), 5g protein.