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Moist Rose Preserve Bundt Cake made with rose petal preserve that gives the cake a rich and floral flavour. YUM!

Simple yet so delicious. This Rose Preserve Bundt Cake is made with Rose petal preserve also known as “Gulkand”. It is a sweet preserve that is sun-cooked over a period of 2-3 weeks, thereby imparting a rich, dense, floral flavour to the delicacy. This cake is so quick and easy to make and is ready in no time.

In this recipe I used homemade rose petal preserve (Gulkand), you can use homemade preserve or any store bought version, buy here.

To make this cake I used Meyer Bundt Cake Pan, buy it here. You can also make this cake in a round or a square pan if you don’t have a bundt pan.

How to make Rose Preserve Bundt Cake?

Making this cake is super easy. I used a basic pound cake recipe to make this cake with a few alterations.

Use softened butter so that it creams well with the sugar. Cold butter will not fluff up.
No caster Sugar? Pulse granulated sugar in a grinder once/twice, so that it breaks into smaller granules. Use this, same quantity.
Fold the flour gently into the batter (Cut and fold method) to retain all the air incorporated while creaming the butter and sugar.
Do not over mix the batter. Just mix until incorporated.

Storing

Store sliced cake in an airtight container in the refrigerator for upto 5 days in warmer temperatures and at room temperature in colder climate.

Try more cake recipes –

Rose Preserve Bundt Cake

Recipe by thecrumbstoriesCourse: Dessert

Servings

servings

Prep time

minutes

Cooking time

minutes

Moist Rose Preserve Bundt Cake made with rose petal preserve that gives the cake a rich and floral flavour. YUM!

Ingredients

4 Large Eggs
150 g Butter, Softened
30 ml Vegetable Oil
160 g Caster Sugar
190 g All-Purpose Flour
5 tbsp Rose Petal Preserve
3 tbsp Rose Water
3 tbsp Milk
2 1/2 tsp Baking Powder

Directions

Preheat the oven to 350F/175C.
In a bowl, beat the softened butter and Caster Sugar till creamy. Add oil to the creamy butter and mix till incorporated.
Add in the eggs one at a time, mixing well in between each addition.
Add the rose petal preserve into the mixture and mix well.
Sieve the flour and baking powder in another bowl.
Fold in the sifted flour, rose water and milk in three batches till everything is incorporated well. Don’t over mix.
Add the batter to a well greased (You don’t want the cake to stick) bundt cake pan and bake in the preheated oven for 35-40 minutes.
Once baked let it cool. Demould by loosening the cake from the pan all around.

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