When topped with honeyed orange segments and chopped rosemary, a plain cake becomes a delightful dessert.
110- to 12-ounce pound cake, sliced into 1-inch thick pieces
1/2teaspoon 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.