INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees and butter and flour an 8- by 2-inch
round cake pan. Make cake: In a large bowl with an electric mixer
beat together butter and sugar until light and fluffy. Add eggs, and
yolk, one at a time, beating well after each addition. In a separate
bowl, mix together dry ingredients and add to butter and egg mixture,
1/3 at a time, alternating with milk. Beat on low speed until
combined. Beat batter on high speed until pale yellow, about 3
minutes. Pour batter into prepared pan and bake in middle of oven 40
minutes, or until a tester comes out with a few crumbs adhering. Make
rosemary syrup while cake is baking: In a small saucepan simmer all
syrup ingredients except vanilla 10 minutes. Remove pan from heat and
stir in vanilla. Cool syrup 30 minutes and strain through a sieve
into a 2-cup measure. Cool cake in pan on a rack 10 minutes. Invert
cake onto hand and return, right-side up, to rack. While cake is
still warm, gradually brush 1/3 cup syrup over it, allowing syrup to
soak in before adding more. Chill remaining syrup in a small pitcher,
covered. Syrup-soaked cake may be made 1 day ahead and kept wrapped
in plastic wrap at room temperature. Serve cake, cut into wedges,
with whipped cream, blackberries, and remaining rosemary syrup. This
recipe yields ?? servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD
NETWORK - (Show # CL-E286 broadcast 05-28-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
11-23-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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