Marigold Cake

Directions

1. 1
   Cream butter with sugar and add eggs, one at a time.
2. 2
   Sift flour with baking powder and fold into creamed mixture.
3. 3
   Add grated rinds and marigold petals.
4. 4
   Spoon into prepared 2-pound loaf pan or 2 (1 pound) loaf pans.
5. 5
   Bake in preheated 350° oven for about 1 hour for 2-pound tin; about 40 minutes for 1-pound. Sprinkle with granulated sugar about halfway through if desired. Cool 5 minutes.
6. 6
   Remove from tin.
7. 7
   Serve just when cool.
8. 8
   Keeps well and can be frozen.