Cake

3 cups all purpose flour
2 cups raw sugar
1/4 cup poppy seeds
1 cup room temp butter
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
4 eggs
2 tbs almond extract

Butter sauce

1/2 cup unsalted butter
3 tablespoons water
1/2 cup sugar

Glaze

2 tablespoons dried rose petals
2 1/2 cups powdered sugar
3 tablespoon milk
2-4 tablespoons water
1/2 teaspoon beet powder (for color)

(I’m using my Magic Bullet for the icing, but you can also do this by hand with a whisk. I prefer the blender because it makes the icing smoother.)

Preheat oven to 350 F and grease a 12 cup bundt pan, making sure to get every nook and cranny. In a large mixing bowl, combine flour, 2 cups of sugar, salt, baking powder and soda, the buttermilk, 1 cup of butter, 2 teaspoons of vanilla, and the eggs. Mix with a hand mixer until moist. Continue beating until cake batter is smooth. Spoon the batter into the prepared pan and smooth out until even. Bake for 45-55 minutes, or until a toothpick inserted in the cake, comes out clean.

For the butter sauce, melt butter in a pan and add water and sugar. Melt completely but do not let the butter boil. While the cake is still in the pan, poke holes with a skewer into the cake. Pour butter over the cake and let rest for 15-20 minutes. Once cake has cooled and the sauce has absorbed, carefully turn it out onto a large plate.

For the icing, grind roses in a spice grinder or Magic Bullet. Place remaining ingredients in blender and combine until smooth. Add more water or milk if needed. Pour icing over cake. Garnish with rose petals, oranges, rosemary or anything you’d like!

For more recipes like this, get our limited edition Herbal Remedies Workshop Bundle! Deal ends tomorrow!

SIGN ME UP