- 4 oranges
- 2 tablespoons honey
- 1 10- to 12-ounce pound cake, sliced into 1-inch thick pieces
- ½ teaspoon chopped fresh rosemary
- Cut away the peel and pith of the oranges and cut out the segments. In a medium bowl, gently combine them with the honey.
- Spoon the oranges over the cake and sprinkle with the rosemary before serving.