1/2 cup butter, melted
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon dried rosemary, pressed
1/2 cup brown sugar
1 cup white sugar
1 tablespoon all-purpose flour
1 egg
1 teaspoon vanilla extract
1 tablespoon orange juice
2 cups buttermilk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, cream together the butter, sugar, flour, rosemary, brown sugar, white sugar and flour until smooth. Beat in the egg, one at a time. Stir in the vanilla. Combine the flour, egg, and vanilla; gradually beat into the creamed mixture until well blended.
Pour batter into prepared pan. Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes, then flip and brush evenly with icing icing mixture, making sure to spread evenly. Repeat with remaining cake batter.
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