MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rosewater & Raspberry Loaf Cake
Categories: Cakes, Indian
Yield: 1 Loaf

1 c Unsalted butter;
- room temperature;
- plus more for pan
1 c Granulated sugar
4 lg Eggs; room temperature
2 tb Rosewater;
- good quality, to taste
2 c All-purpose flour; level,
- plus more for pan
1/4 ts Salt
1 pt Fresh raspberries;
- plus more for serving

Preheat oven to 350?F. Butter and flour 9x4x2-1/2" loaf pan. I line
it with a sheet of parchment at the bottom for easy removal. Set
aside.

In a large bowl, using an electric mixer on high speed, beat the
butter and sugar until pale and fluffy. Add the eggs one at a time,
beating well after each addition. Add the rosewater and salt. Beat to
combine. With mixer on low, gradually add the flour, beating just
until combined. Do not overmix.

Pour this batter into the loaf pan. Arrange the fresh raspberries on
top, press them lightly as you arrange. Bake in the middle rack,
until a skewer inserted in the center of cake comes out clean, about
1 hour. Tent with a piece of aluminum foil if the top starts browning
too quickly.

Let the cake cool in pan 15 minutes. Transfer on a wire rack, and turn
upright to cool completely.

Slice with a sharp knife and serve.

Recipe by Martha Stewart

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
rosewater-raspberry-loaf-cake.txt>

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