INGREDIENTS

INSTRUCTIONS

Preheat oven to 350F. and butter and flour an 8- by 2-inch round cake
pan.  In a large bowl with an electric mixer beat together butter and
sugar  until light and fluffy. Add remaining cake ingredients and 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.  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.  Gourmet June 1995  Converted by MC_Buster.
Per serving: 2726 Calories (kcal); 115g Total Fat; (37% calories from
fat); 41g Protein; 389g Carbohydrate; 857mg Cholesterol; 2305mg  Sodium
Food Exchanges: 11 1/2 Grain(Starch); 2 Lean Meat; 0  Vegetable; 0
Fruit; 21 Fat; 13 1/2 Other Carbohydrates  Converted by MM_Buster
v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2652
Calories From Fat: 1008
Total Fat: 114.6g
Cholesterol: 813.5mg
Sodium: 2517.4mg
Potassium: 867.2mg
Carbohydrates: 375.8g
Fiber: 11.4g
Sugar: 209.4g
Protein: 41.2g