1 c. butter, softened
1 c. sugar
1/4 c. honey
5 eggs
2 c. sifted cake flour
1 tsp. baking powder
1 tbsp. snipped fresh rosemary, crushed
1/4 tsp. orange extract
1 1/4 tsp. finely shredded orange peel
1 1/2 tsp. orange juice
1 recipe Orange Juice Glaze
Sprigs fresh rosemary (opt.)

IN a medium mixer bowl beat butter and sugar with an electric mixer on medium speed for 6 minutes or until light and creamy. Beat in honey. Add eggs, one at a time, beating for 1 minute after each addition. (Batter may look slightly curdled.) Stir together flour and baking powder. Gradually add the flour mixture to the sugar mixture, beating on low speed just until blended. Gently stir in the rosemary, orange extract, peel and orange juice.

Pour into two greased and floured 8"x4"x2" loaf pans. Bake in 325 degree oven 45 minutes or until toothpick inserted near center comes out clean. Cool in pans 10 minutes. Remove and cool on wire rack. Drizzle with Orange Juice Glaze and top with rosemary sprigs. (If freezing, glaze cakes after thawing.) Makes 2 loaves (10 servings per loaf).

ORANGE JUICE GLAZE: Stir together 2/3 cup sifted powdered sugar and 2 teaspoons orange juice.