Rosewater Raspberry Pound Cake

This raspberry rosewater pound cake is loosely based on this pound cake recipe by Martha Stewart. The unconventional flavors of this cake are a refreshing treat that makes this cake good enough to eat all by itself, although it's certainly delicious with vanilla ice cream. Rose water can be found at most Middle Eastern and Indian supermarkets - just make sure to get the water, and not rose syrup. Enjoy!

Here's the recipe:

• 1 cup granulated sugar
• 2 sticks unsalted butter, at room temperature
• 3 eggs, at room temperature
• 2 cups all-purpose flour
• 1/4 tsp salt
• 3-4 tbsp rose water
• 2 tbsp whole milk
• approx. 1/4 cup raspberries (frozen or fresh)

1. Preheat oven to 350 degrees. 

2. Beat the butter and sugar together until fluffy.

3. Add eggs in one by one, and beat together until combined.

4. Add 3-4 tablespoons of rosewater depending on your preference and beat again until just combined.

5. In a separate bowl, whisk 2 cups of flour and 1/4 tsp. of salt so that the dry ingredients are sifted. Add to the wet ingredients in 3 parts, beating until just combined after each addition. 

6. Grease a 9" by 4" loaf pan with butter and spread the batter into the pan evenly.

7. Decorate the top with raspberries as shown below. 

8. Bake for 1 hour, tenting with foil if necessary to prevent the top of the cake from browning. Allow it to cool for at least 30 minutes before serving. Enjoy!