Mexican Mint Marigold Buttermilk Cake
A rich, moist cake infused with Mexican mint marigold. Excellent served plain or with custard or ice cream.
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
- Remove marigold leaves from stems and process with half of the sugar until finely chopped.
- Cream butter and remaining sugar together. Add eggs and beat until well mixed and fluffy (2-3 minutes).
- Mix dry ingredients separately.
- Add dry ingredients and buttermilk alternately to the wet mixture on low speed until blended. Fold in herbed sugar.
- Pour into greased and floured pans. Bake at 325°F for 70-90 minutes depending on pan size.
- 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.
