[Latin Name] Rhodiola Rosea

[Plant Source] China

[Specifications] Salidrosides:1%-5%

Rosavin:3% HPLC

[Appearance] Brown fine powder

[Plant Part Used] Root

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[What is Rhodiola Rosea]

Rhodiola Rosea (also known as Arctic root or golden root) is a member of the family Crassulaceae, a family of plants native to the arctic regions of Eastern Siberia. Rhodiola rosea is widely distributed  in Arctic and mountainous regions throughout Europe and Asia. It grows at altitudes of 11,000 to 18,000 feet above sea level.

There are numerous animal and test tube studies showing that rhodiola has both a stimulating and a sedating effect on the central nervous system; enhance physical endurance; improves thyroid, thymus, and adrenal function; protects the nervous system, heart and liver; and has antioxidant and anticancer properties.

[Function]

1 Enhancing immunity and delaying aging;

2 Resisting radiation and tumor;

3 Regulating nervous system and metabolism, effectively limiting melancholy feeling and mood, and promoting mental status;

4 Protecting cardiovascular, dilating coronary artery,preventing coronary arteriosclerosis and arrhythmia.

Cranberry Orange Pound Cake

Serves 8
Prep Time: 25 minutes
Total Time: 1 hour 45 minutes
Ingredients

1-⅔ cups all-purpose flour
¼ teaspoon kosher salt
½ teaspoon baking powder
½ cup unsalted butter
1-½ tablespoons orange zest, divided
1-½ cups granulated sugar
½ cup mascarpone
3 eggs
½ cup heavy cream
1 teaspoon vanilla extract
2 cup fresh cranberries
3 tablespoons dried cranberries

Orange Cream Cheese Frosting

¼ cup unsalted butter, room temperature
4 ounces cream cheese, room temperature
1 cup powdered sugar, sifted
4 teaspoons orange juice

Directions

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Butter and flour a 8.5-inch-by-4.5-inch-by-3-inch loaf pan, and set aside.
In a medium bowl, sift together the flour, kosher salt and baking powder. Set aside.
In a large bowl, using a hand mixer, beat together the butter, 1 tablespoon of the orange zest and the sugar. Add the mascarpone and beat until incorporated.
Add the eggs, one at a time, beating after each addition. Mix in the heavy cream and vanilla extract.
Add the dry ingredients to the wet ingredients, and mix until fully blended.
Toss the cranberries and a handful of flour together, then fold into the batter.
Pour the batter into the prepared loaf pan and bake 55 to 65 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown on top.
Remove the cake from the oven and allow to cool 15 minutes before removing from the pan. Cool the cake completely on a cooling rack.
Prepare the frosting by beating the butter and cream cheese together in a medium-sized bowl. Add the powdered sugar and beat until smooth and creamy.
Add the orange juice and continue to beat until fully blended.
Pour the frosting over the cooled cake. Sprinkle with chopped dried cranberries and orange zest.

Pound cake made with fresh cranberries and orange zestTipHero

Beautiful! This pound cake is just perfect for Christmas time, with all the lovely colors of the cranberries and orange zest, and that creamy icing looks like new-fallen snow. Perfect!

Now what do YOU think of it? Have you ever made a fruity pound cake like this one before? Will you give this recipe a try? Tell us what you think, let us know if you give it a try, and be sure to share how it all turns out for you!

Recipe adapted from OMG Chocolate Desserts