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Rosemary Loaf Cake

Rosemary Loaf Cake

From How to Be a Domestic Goddess, by Nigella Lawson

1 cup plus 2 Tbs soft unsalted butter
3/4 cup sugar
3 large eggs
1 1/3 cups self-rising cake flour
1/2 cup all-purpose flour
1 tsp vanilla extract
needles from a 4-inch stalk of rosemary, chopped small, but not too fine (about 2 tsp)
4 Tbs milk
1-2 Tbs rosemary sugar or granulated brown or white sugar

Butter and line with parchment paper a 9x5-inch loaf pan. Preheat oven to 350.

Cream the butter, adding the sugar when it's really soft. Cream both together until pale and smooth and light. Beat in eggs one at a time, folding in a spoonful of the flour after each addition. Add vanilla. Fold in the rest of the flour, and then the rosemary. Thin the batter with the milk, and pour into the pan.

Sprinkle the top with a little sugar and cook for 1 hour (or maybe a little less--mine was a little bit on the dry side, and I like my cakes really spongey).

Cool in the pan on a wire rack. Unmold when completely cool and wrap well in foil until you're ready to eat it.