Marigold Cake

1. 1

   Cream butter with sugar and add eggs, one at a time.

2. 2

   Sift flour with baking powder and fold into creamed mixture.

3. 3

   Add grated rinds and marigold petals.

4. 4

   Spoon into prepared 2-pound loaf pan or 2 (1 pound) loaf pans.

5. 5

   Bake in preheated 350u00b0 oven for about 1 hour for 2-pound tin; about 40 minutes for 1-pound. Sprinkle with granulated sugar about halfway through if desired. Cool 5 minutes.

6. 6

   Remove from tin.

7. 7

   Serve just when cool.

8. 8

   Keeps well and can be frozen.

* Per serving · 4 servings · Values may vary.

No additional tips available.