Molly’s Yellow Rose Bundt Cake
After the loss of my father, my dear friend Molly dropped by with a basket full of lovely little individually wrapped cakes that were baked in the shape of roses and other blooms. Each dainty cake had a tag that was carefully tied to it with a satin ribbon. On the tags were Scriptures speaking healing and peace and comfort to our family. The petite cakes were delicious; a melt in your mouth cross between angel food and pound cake, but also touched our soul.
Your family is sure to love these petite delights, as will your friends and neighbors.
3/4 cup butter, softened
2 1/4 cups cake flour
2 1/4 cups sugar
3/4 cup whipping cream
3/4 tsp vanilla
Preheat oven to 325. Spray regular size bundt pan or mini bundt pans with non-stick cooking spray.
Cream butter with a mixer set on medium speed, gradually adding the sugar. Add eggs one at a time, beating well after each addition. Add flour and cream alternating between the two ingredients beginning and ending with flour. When well blended, stir in vanilla.
Slowly pour batter into pan and bake 1 hour for regular sized bundt pan or 18-22 minutes for mini bundt pans or until toothpick comes out clean when inserted near center. Cool 10-15 minutes before removing from pan.