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Rose Petal Cake



  • 1/2 cup plus 2 tablespoons butter or margarine
  • 3/4 cup milk
  • 3 egg whites
  • 1 tablespoon rum or brandy
  • 1 tablespoon rosewater
  • 2 1/2 cups cake flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 1/2 cups granulated sugar
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup coarsely chopped rose petals


  • 2 cups whipping cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/3 cup granulated sugar
  • 1/4 cup sliced almonds, toasted
  • Candied rose petals, finely chopped


  1. Cake: Heat oven to 350 degrees F.
  2. Mix butter or margarine, milk, egg whites, and rum or brandy in a large bowl.
  3. Mix cake flour, salt, baking powder, granulated sugar and almonds in a separate bowl.
  4. Fold wet and dry ingredients together. When mixture is combined fold in rose petals. Mixture will be slightly lumpy.
  5. Bake in two greased and floured 9-inch pans for 30 to 35 minutes until a wooden pick inserted in the center comes out clean.
  6. Cool on wire racks.
  7. Frosting: Whip whipping cream until soft peaks form. Slowly add extracts and sugar.
  8. When combined, fold in almonds and rose petals.

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