This cake tastes faintly of lavender. For a more pronounced flavor, double the quantity of lavender flowers. Recipe is from the Herb Society of America’s, Southern Michigan Unit, collection of members’ recipes.
- 2 cups (4 sticks) butter
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 12 large eggs, separated
- 2 1/2 cups sugar
- 2 tablespoons sweet sherry
- 1 tablespoon dried lavender flowers
Preheat oven to 325 degrees.
In a large bowl, cream the butter until it is light and fluffy. Combine the flour and baking powder and gradually add to the butter, beating until the mixture is a smooth paste. In a separate bowl, combine the egg yolks and sugar; beat until thick and light. Add the sherry and lavender, then gradually beat in the butter and flour mixture.
In a separate bowl with clean beaters, beat the egg whites until they form stiff peaks but are not dry. Quickly and gently fold the whites into the flour mixture. Turn the batter into a well-greased and floured 10-inch tube or bundt pan. Bake for 1 hour and 15 minutes or until a straw inserted in the center comes out clean. Makes one 10-inch cake (approximately 16 servings).
Per serving: 480 calories; 26.8 g fat (15.3 g saturated fat; 50 percent calories from fat); 52.9 g carbohydrates; 221 mg cholesterol; 326 mg sodium; 7.8 g protein; 0.8 g fiber.