It bakes to a beautiful golden brown, and it’s definitely a keeper!
Ingredients
1 cup butter, softened
2 cups sugar
1 teaspoon vanilla extract
5 large eggs
2-1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons water
GARNISH, optional:
3 tablespoons light corn syrup
1 package of fresh rosemary sprigs
1/4 cup sugar, divided
1/4 cup fresh cranberries
2 tablespoons fresh blueberries
Confectioners’ sugar, optional
Directions
-Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
-Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder, and salt. Add to creamed mixture alternately with water, beating after each addition.
Transfer to prepared pan.
-Bake until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from the pan; cool completely on a wire rack.
-If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, for 10 seconds or until warm. Brush corn syrup lightly over the rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat the remaining corn syrup until warm; gently toss cranberries and blueberries in the syrup. Toss in the remaining sugar to coat.
-Place on waxed paper; let stand until set, about 1 hour.
-Just before serving, top the cake with sugared rosemary and berries. If desired, dust with confectioners’ sugar.
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