Pound Cake With Oranges, Honey, and Rosemary

Pound Cake With Oranges, Honey, and Rosemary
Anna Williams
When topped with honeyed orange segments and chopped rosemary, a plain cake becomes a delightful dessert.

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Serves 6
preparation
10
minutes
cooking
10
minutes

Ingredients

4
oranges
2
tablespoons
honey
1
10- to 12-ounce
pound cake, sliced into 1-inch thick pieces
1/2
teaspoon
chopped fresh rosemary

Directions

  1. Cut away the peel and pith of the oranges and cut out the segments. In a medium bowl, gently combine them with the honey. 
  2. Spoon the oranges over the cake and sprinkle with the rosemary before serving.

 

Sara Quessenberry and Kate Merker
December 2008

Nutritional Information

  • Per Serving
  • Calories 271
  • Fat 9 g
  • Sat Fat 5 g
  • Cholesterol 75 mg
  • Carbohydrate 46 g
  • Sodium 269 mg
  • Protein 4 g
  • Fiber 2 g
  • Sugar 32 g
What does this mean? See Nutrition 101.

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