-
1
Allow butter and eggs to stand at room temperature for 30 minutes.
-
2
Grease and lightly flour two 8x4x2-inch loaf pans.
-
3
Combine flour and baking powder.
-
4
Set aside.
-
5
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds or until softened.
-
6
Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 6 minutes or until very light and fluffy.
-
7
Beat in honey.
-
8
Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently.
-
9
(Batter may look slightly curdled.) Gradually add flour mixture, beating on low speed just until combined.
-
10
Gently stir in snipped or crushed rosemary, orange flower water or extract, orange peel, and orange juice.
-
11
Pour batter into prepared pans.
-
12
Bake in a 325 degree F oven about 45 minutes or until wooden toothpick inserted in centers comes out clean.
-
13
Cool in pans for 10 minutes.
-
14
Remove from pans, and cool on wire racks.
-
15
For glaze, stir together powdered sugar and 2 teaspoons orange juice.
-
16
Drizzle over cakes.
-
17
If desired, top with rosemary sprigs.
-
18
Make-ahead tip: Prepare cakes as directed, except do not glaze.
-
19
Place in a freezer container, and freeze for up to 3 months.
-
20
To serve, thaw at room temperature.
-
21
Glaze as directed above.
