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MSGID: 35480.fidonet_cooking@1:105/500 2dd4038e
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
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: 
 
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