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Rose Petal Pound Cake

Two of the nine dishes sampled by folks attending the 1993 Fall Food Festival at Peaceable Kingdom School proved especially popular, though all have earned plaudits for Zenaida Alejandro, the school's food and beverage manager. Zenaida credits her mother, Martina, the school's head gardener, for the Cactus Shrimp Soup recipe. For the Rose Petal Pound Cake, the school's extensive rose garden yields the petals. Festival-goers also enjoyed Zenaida's way with such dishes as Day Lily Soup, Wild Greens Salad with Edible Flowers, Yaupon Coffee, Pickled Purslane, Herb Bread, Herbal Iced Tea, and Cilantro Pesto.

  • 3 c. sugar
  • 1/2 c. butter
  • 2/3 c. shortening
  • 5 eggs
  • 3 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. milk
  • 5 tsp. rose water
  • 7 tsp. dried rose petals, minced

Cream sugar, butter, and shortening. Add eggs one at a time, beating after each addition.

Sift flour, baking powder, and salt together, then add to creamed mixture alternately with milk, mixing well after each addition.

Fold in rose water and rose petals.

Pour into a greased and floured pan, and bake for 1 1/2 hours at 350 degrees.

(Note: The school buys rose water suitable for cooking at Fiesta grocery stores.)

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