Pound Cake With Oranges, Honey, and Rosemary

Serves: 6

This is the best time of year for oranges. Top moist pound cake and you have a hit!

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4 oranges
2 tablespoons honey
1 10- to 12-ounce pound cake, sliced into 1-inch thick pieces
1/2 teaspoon chopped fresh rosemary


Cut away the peel and pith of the oranges and cut out the segments. In a medium bowl, gently combine them with the honey.

Spoon the oranges over the cake and sprinkle with the rosemary before serving.

Source: realsimple.com

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