Ingredients
1 cup butter, softened2 cups sugar1 teaspoon vanilla extract5 large eggs2-1/4 cups all-purpose flour1/4 teaspoon baking powder1/8 teaspoon salt3 tablespoons waterGARNISH, optional:3 tablespoons light corn syrup1 package fresh rosemary sprigs1/4 cup sugar, divided 1/4 cup fresh cranberries2 tablespoons fresh blueberriesConfectioners’ sugar, optional
Preparation
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition.
Transfer to prepared pan.
Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack.
If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour.
Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners’ sugar.
