1/2 cup plus 2 tablespoons - butter or margarine
2-1/2 cups cake flour
1/2 teaspoon salt
1 tablespoon baking powder
1-1/2 cups sugar
3/4 cup milk
3 egg whites
1 tablespoon rum or brandy
1/2 cup coarsely chopped Jungle Rose petals
1/2 cup sliced almonds toasted in oven until golden
1 tablespoon rosewater
Preheat oven to 350 degrees F. Mix wet ingredients in one bowl. Mix dry ingredients in a separate bowl. Fold wet and dry ingredients together. When mixture is combined fold in Jungle Rose petals. Mixture will be slightly lumpy. Bake in 2 greased, floured 9" pans for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool on wire racks.
Frosting
2 cups whipping cream
1 tablespoon rum or brandy
1 teaspoon vanilla
1/4 teaspoon almond extract
1/3 cup sugar
1/4 cup sliced almonds, toasted
candied rose petals
3 Jungle Roses
Whip whipping cream until soft peaks form. Slowly add sugar and Vanilla. When combined fold in almonds and finely chopped rose petals.
Jungle Roses is an interesting twist on traditional roses. Their Red Tiger roses have huge blooms with a distinctive stripe pattern.
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