Mexican Mint Marigold Buttermilk Cake
A rich, moist cake infused with Mexican mint marigold. Excellent served plain or with custard or ice cream.
Instructions
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Remove marigold leaves from stems and process with half of the sugar until finely chopped.
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Cream butter and remaining sugar together. Add eggs and beat until well mixed and fluffy (2-3 minutes).
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Mix dry ingredients separately.
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Add dry ingredients and buttermilk alternately to the wet mixture on low speed until blended. Fold in herbed sugar.
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Pour into greased and floured pans. Bake at 325°F for 70-90 minutes depending on pan size.
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Cool for 10 minutes, remove from pan, and cool completely. Sprinkle with powdered sugar if desired.
Notes
Best baked in a heavy Bundt pan to avoid overflow. Pairs well with lemon or rose geranium custard.
