Published March 06, 2008 by
Making current cake with rose water is a delight. Instead of rose cookies, you get to experience a thick and airy cake taste.
Cream the butter and sugar together until fluffy. Add the eggs and vanilla and beat until smooth. Add the remaining ingredients for the batter and beat again. Grease 3 loafs pans, 8 ¼ x 4 ½ x 3 inches each. Divide the batter among the pans. Bake in a 300° F oven for 1 hour, or until a toothpick inserted in the center comes out clean. Remove the pans to a cooling rack.
Combine the ingredients for the syrup, except the rose water, in a small saucepan. Heat until the sugar dissolves. Add the rose water.
To finish, pour the hot syrup over the warm cakes in their pans. Allow to soak in and cool. Unmold on a rack, slice, and serve.