Savory Pound Cake

This pound cake is a very common hors d’oeuvre throughout France. Light and flavorful, it goes perfectly with prosciutto-wrapped cantaloupe. From Cooking Club of America.

• Ready In: 1 hr 15 mins
• Yields: 1 loaf

Ingredients

• 1⁄4 cup  finely diced zucchini
• 1⁄4 cup  finely diced carrot
• 1  cup butter, softened
• 6  eggs, room temperature
• 1 1⁄4 cups all-purpose flour
• 2  teaspoons  grated  orange peel
• 2  teaspoons  grated lemon peel
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 cup  finely diced ham
•  fresh edible flowers or  fresh herb, if desired (to garnish)

Directions

1. Heat oven to 375°F Spray 81⁄2x41⁄2-inch loaf pan with nonstick cooking spray.
2. Cook zucchini and carrots together in boiling salted water 2 to 3 minutes or just until tender. Drain; rinse with cold water. Set aside.
3. In large bowl, beat butter on medium speed until soft and smooth. Add eggs one at a time, beating each egg until mixture is almost smooth.
4. In medium bowl, combine all-purpose flour, orange peel, lemon peel, baking powder, salt and pepper; mix well. Gradually add to egg mixture, beating until well combined. Stir in vegetables and ham. Spoon batter into pan; spread evenly.
5. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Remove from pan; cool on wire rack. Cut into 1⁄4-inch slices; arrange on serving tray. Garnish with edible flowers or fresh herbs.