Rose Water Pound Cake

Name: Rose Water Pound Cake
Ingredients: 1 cup, unsalted butter (2 sticks), softened (8 ounces/227 grams); 1 1/3 cups, granulated sugar (9 ounces/255 grams); 3 , large eggs (5.25 ounces, without the shells); 3 , large egg yolks (2 ounces); 1/2 teaspoon, table salt; 1 tablespoon, rosewater; 1/2 teaspoon ground, mace; 1 1/2 cups, cake flour (7 ounces/198 grams)

Desserts or Baked Goods
Cakes

Appears in Cook's Illustrated May/June 1994

After trying 31 pound cakes, we found that the perfect version varies the "pound-of-each" formula and relies on an unusual mixing method.

SERVES 8-10

TIME 2 hours, plus 2 hours cooling

Why This Recipe Works

This is a members' feature.