Susan Wiggs' Rosemary Cake

Ya'll, I totally stole this from my favorite author, Susan Wiggs http://www.susanwiggs.com/ I haven't even tried this cake yet. But if it is half as good as her books, it's excellent. I am trying it soon! I just read this recipe--I am on her mailing list--and I just had to share it with you. BTW, Susan's books are relationship stories, which means they are romances, but involve all kinds of relationships including parents and children. Having a masters from Harvard in MATH, of all things, it also means she makes her stories a little more complex than the average relationship/romance novel. I love them for a good, at the beach type, summer read, or if you are very sick, recuperating, lying prone in bed. In fact, her books are kinda like this cake----a little more complex than the average, huh? Who would have thought of rosemary? Let me know if you like the books or the cake ;-)


Rosemary Olive Oil Cake – you’ll love the subtle flavors of rosemary and orange.:
3 eggs
2 cups sugar
1-1/2 cups extra-virgin olive oil
1-1/2 cups milk
1/4 cup triple sec, Cointreau or Grand Mariner
1/4 cup frozen orange juice concentrate
3 teaspoons lemon zest
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup orange or lemon marmalade
Rosemary sprigs and powdered sugar, for garnish Preheat oven to 350 degrees F. Oil and flour a bundt pan.
Beat the eggs, sugar, olive oil, milk, liqueur, orange juice, and lemon zest. Add the dry ingredients, including 1-2 teaspoons chopped rosemary, and beat well. Pour into bundt pan. Bake for 50 minutes to 1 hour, until it tests done. Place on a rack to cool. Run a knife around the edges and invert on a plate. Warm the marmalade in the microwave and drizzle over the cake. Garnish with rosemary sprigs, sprinkle with powdered sugar.
Happy reading,