Rosemary and Our Lady's Teacake

During medieval times, many flowers and other plants were known by names associated with Our Lady or the saints. One such plant was the rosemary. Legend has it that its flowers are blue because Our Lady once spread her veil over the plant and the pale blue color remained as a reminder. The Latin name for the plant -- rosmarinus -- may actually reflect the legend because it means "dew of the sea", while the Virgin Mary is associated with the sea. (One of her many titles is "Star of the Sea".)

Rosemary branches were often used in liturgical processions because of their pleasant fragrance. Rosemary is also a key ingredient of a delicious teacake. While it is baking, the rosemary fills the kitchen with a wonderful scent. Serving it seems particularly appropriate during Eastertide.

Our Lady's Teacake (Makes one 9" round cake)

Ingredients:
1/2 cup golden raisins
1 cup milk
1 tb. finely chopped fresh rosemary or 1-1/2 tsp. dried rosemary
2 eggs
4 tb. butter or 1/4 cup extra light olive oil
3/4 cup sugar
2 cups flour
1-1/2 tsp. baking powder
Optional: 1/2 tsp. salt

Instructions:
Preheat the oven to 350 degrees. Grease the pan.
Combine the raisins, milk, and rosemary in a small saucepan and bring to a simmer. Cook gently for two minutes, then set aside to cool.
Beat the eggs in a large bowl until they are frothy, then stir in the butter and sugar. Mix well.
Stir and toss together the flour and baking powder (also the salt if you are using salt). Mix well, then add to the egg mixture and beat until the batter is smooth. It will be very stiff.
Add the cooled rosemary mixture and beat again until the batter is smooth.
Pour into the prepared pan and bake for about 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove from the oven, and cool in the baking pan for 10 minutes, then turn onto a rack to finish cooling completely.

To serve: Garnish with sprigs of fresh rosemary, if available.

Source:
Recipe adapted from Marion Cunningham, The Fannie Farmer Baking Book (Knopf, 1984), p. 578