Directions

• Allow butter and eggs to stand at room temperature for 30 minutes.
• Grease and lightly flour two 8x4x2 loaf pans.
• Combine flour and baking powder. Set aside.
• In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds or until softened.
• Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 6 minutes or until very light and fluffy.
• Beat in Sue Bee® honey.
• Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently. Batter may look slightly curdled.
• Gradually add flour mixture, beating on low speed just until combined.
• Gently stir in snipped or crushed rosemary, orange flower water or extract, orange peel, and orange juice.
• Pour batter into prepared pans.
• Bake in a 325 F oven about 45 minutes or until wooden toothpick inserted in centers comes out clean.
• Cool in pans for 10 minutes.
• Remove from pans, and cool on wire racks.
• For glaze, stir together powdered sugar and 2 teaspoons orange juice.
• Drizzle over cakes.
• If desired, top with rosemary sprigs.