Rose Bliss Bundt Cake
A delicate and fragrant Rose Bliss Bundt Cake, infused with rose juice, rose petals, and Fiori di Sicilia, offers a floral twist on the beloved Lemon Bliss Cake.
Calories per serving: 516kcal
Ingredients
- 3 cups (375 g) *Flour, all purpose (King Arthur recommended)
- 2 teaspoons (1.97 teaspoons) baking powder
- 8 ounce (226.8 g) Butter, unsalted, 2 sticks
- 2 cups (400 g) sugar
- 1 teaspoon (0.99 teaspoon) salt, fine
- 4 large (4 large) eggs, at room temperature
- 1/2 teaspoon (0.49 teaspoon) *Fiore di Sicilia
- 1 cup (236.59 ml) milk, whole milk preferred
- 1 tablespoon (0.99 tablespoon) *Rose petals, dried
~~ -- Glaze -- ~~
- 1/3 cup (42.33 g) rose juice
- 1/2 cup (100 g) granulated sugar
~~ -- Icing (optional) -- ~~
- 1 1/2 cups (180 g) powdered sugar, sifted
- 1/8 teaspoon (0.12 teaspoon) Salt
- 2 tablespoon (1.97 tablespoon) Rose Juice
- 1 drop (1 drop ) Pink coloring gel
- 1 tablespoon (0.99 tablespoon) *Rose petals, dried
Instructions
- Mise en Place
- Preheat the oven to 350 °F (177 °C).
- Measure the flour by gently spooning it into a cup, then sweeping off any excess. Sift the flour and baking powder into a separate bowl.
- In the stand mixer, beat together the butter, sugar, and salt, first until combined, then until fluffy and lightened in color.
- Add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl
- Once all the eggs have been added, and add the Fiore di Sicilia. Beat briefly to re-combine any residue.
- Add the flour mixture to the batter in three parts alternately with the milk, starting and ending with the flour.
- Stir in the rose petals.
- Thoroughly grease a 10- to 12-cup Bundt pan. Spoon the batter into the prepared pan, leveling it and smoothing the top with a spatula.
- Bake the cake for 45 to 60 minutes, or until a cake tester or toothpick inserted into the center comes out clean. A pan with a dark interior will bake cake more quickly; start checking at 40 minutes.
Make the Glaze
- While the cake is baking, make the glaze by stirring together the rose juice and sugar. Microwave or heat over a burner briefly, stirring to dissolve the sugar.
- Set the glaze aside.
- Remove the cake from the oven, and carefully run a knife between cake and pan all around the edge.
- Place the pan upside down on a cooling rack. A half sheet pan with a rack is perfect for this. If the cake drops out of the pan onto the rack, remove the pan. If the cake doesn't drop onto the rack, let it rest for 5 minutes, then carefully lift the pan off the cake. If the cake still feels like it's sticking, give it another 5 minutes upside down, then very gently shake the pan back and forth to loosen and remove it.
- Brush the glaze using a pastry brush all over the hot cake, both top and sides. Let it sink in, then brush on more glaze, continuing until all the glaze is used up.
- Put the cake in the refrigerator to completely cool before icing or serving.
Ice the Cake (optional)
- Mix the sugar and salt, then mix in 2 tablespoons of the rose juice, adding just enough additional juice to create a thick glaze, one that's just barely pourable.
- Add the drop of coloring gel and thoroughly mix it in.
- Drizzle the icing artfully over the completely cool cake, then sprinkle rose petals on the top.
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