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Mexican Mint Marigold Buttermilk Cake

Henry Flowers, HSA Pioneer Unit
No ratings yet
A rich, moist cake infused with Mexican mint marigold. Excellent served plain or with custard or ice cream.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling Time 10 minutes

Ingredients
  

  • 1 cup butter
  • 3 cups sugar
  • ½ cup Mexican mint marigold leaves
  • 1 cup eggs (4-6 eggs)
  • 3 cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk

Instructions
 

  1. Remove marigold leaves from stems and process with half of the sugar until finely chopped.
  2. Cream butter and remaining sugar together. Add eggs and beat until well mixed and fluffy (2-3 minutes).
  3. Mix dry ingredients separately.
  4. Add dry ingredients and buttermilk alternately to the wet mixture on low speed until blended. Fold in herbed sugar.
  5. Pour into greased and floured pans. Bake at 325°F for 70-90 minutes depending on pan size.
  6. 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.
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