Rose Petal Cake 1/2 cup plus 2 tablespoons butter or margarine 3/4 cup milk 3 egg whites 1 tablespoon rum or brandy 1 tablespoon rosewater 2 1/2 cups cake flour 1/2 teaspoon salt 1 tablespoon baking powder 1 1/2 cups granulated sugar 1/2 cup sliced almonds, toasted 1/2 cup coarsely chopped rose petals Preheat oven to 350 degrees F. Mix butter or margarine, milk, egg whites, and rum or brandy in a large bowl. Mix cake flour, salt, baking powder, granulated sugar and almonds in a separate bowl. Fold wet and dry ingredients together. When mixture is combined fold in rose petals. Mixture will be slightly lumpy. Bake in two greased and floured 9-inch pans for 30 to 35 minutes until a wooden pick inserted in the center comes out clean. Cool on wire racks. Frosting 2 cups whipping cream 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1/3 cup granulated sugar 1/4 cup sliced almonds, toasted Candied rose petals, finely chopped Whip whipping cream until soft peaks form. Slowly add extracts and sugar. When combined, fold in almonds and rose petals. Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page