By: Robin Kurss

They say that “April showers bring May flowers”. We just returned from a family trip to Mexico, and may I say that EVERY dish and drink presented was decorated with them! It was a beautiful sight to behold! Just make sure that the ones you use are pesticide free and edible!

INGREDIENTS:
• 1 stick unsalted butter, room temperature
• ¾ c sugar
• 1 ½ c flour
• 1 ½ tsp baking powder
• Pinch salt
• 2 eggs
• 4 tbsp rose petals, coarsely chopped
• 2 tsp vanilla
• 2/3 c rose wine
• 1 ½ c sour cherries, pitted (I use canned or frozen)
• Whipped cream and extra rose petals for serving

DIRECTIONS:

1. Preheat oven to 350. Line a 9” round cake pan with parchment paper and coat with nonstick spray.
2. Beat butter and sugar in a mixer until it is soft, light and fluffy, about 4 minutes.
3. Sift flour with baking powder and salt. Set aside.
4. Add eggs to butter, 1 at a time, scraping bowl to fully incorporate. Add vanilla and beat for 30 more seconds.
5. Beat flour and wine into butter, alternating in 3 additions…flour, wine, flour. Gently stir in cherries and rose petals.
6. Pour batter into pan and bake on the middle rack of oven for 45 minutes, or until a toothpick tests clean. Cool on a rack and turn out after 15 minutes.

Serve with whipped cream and a sprinkle of rose petals.