Savory Pound Cake

Name: Savory Pound Cake
Ingredients: 1/4 cup finely diced zucchini; 1/4 cup finely diced carrot; 1 cup butter, softened; 6 eggs, room temperature; 1 1/4 cups all-purpose flour; 2 teaspoons grated orange peel; 2 teaspoons grated lemon peel; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup finely diced ham; fresh edible flowers or fresh herb, if desired (to garnish)

12 ingredients

5 steps

Ingredients

1/4 cup finely diced zucchini
1/4 cup finely diced carrot
1 cup butter, softened
6 eggs, room temperature
1 1/4 cups all-purpose flour
2 teaspoons grated orange peel
2 teaspoons grated lemon peel
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup finely diced ham
fresh edible flowers or fresh herb, if desired (to garnish)

Directions

1

Heat oven to 375°F Spray 81⁄2x41⁄2-inch loaf pan with nonstick cooking spray.
2

Cook zucchini and carrots together in boiling salted water 2 to 3 minutes or just until tender. Drain; rinse with cold water. Set aside.
3

In large bowl, beat butter on medium speed until soft and smooth. Add eggs one at a time, beating each egg until mixture is almost smooth.
4

In medium bowl, combine all-purpose flour, orange peel, lemon peel, baking powder, salt and pepper; mix well. Gradually add to egg mixture, beating until well combined. Stir in vegetables and ham. Spoon batter into pan; spread evenly.
5

Bake 40 to 45 minutes or until knife inserted in center comes out clean. Remove from pan; cool on wire rack. Cut into 1⁄4-inch slices; arrange on serving tray. Garnish with edible flowers or fresh herbs.