Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives

Wildflower Pound Cake


This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds




A recipe from The Wildflower Inn, Falmouth, Massachusetts

1 cup butter
1 1/2 cup flour
1-teaspoon vanilla or lemon extract
5 eggs, separated
1 1/2 cup powdered sugar
1 teaspoon baking powder
1 cup assorted edible flour petals, small pieces

Cream the butter. Sift flour and add gradually to butter. Beat the egg yolks until thick and lemon colored, add sugar gradually. Combine mixtures. Beat egg whites until stiff and add to mixture. Sift baking powder over mixture beat thoroughly. Fold in fresh flower pieces. Turn into a buttered deep cake pan and bake 1 hour at 350 degrees.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.