Rose Geranium Pound Cake
From Southern Herb Growing by
Madalene Hill and Gwen Barclay
This cake freezes well and is delicious with fresh fruit.
- 10 to 12 rose geranium leaves, stems removed
- 1 ½ cups butter
- 3 cups vanilla sugar or lemon sugar (add 1 teaspoon vanilla if using plain sugar)
- 5 eggs
- 3 cups sifted flour
- 6 ounces lemon-lime soda (do not use diet soda)
- 1 tablespoon fresh lemon juice
Grease and flour a ten inch Bundt or tube cake pan. Place rose geranium leaves face down on the bottom of the pan. Tear the leaves if necessary to fill in completely.
Preheat the oven to 325 degrees.
Cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour alternately with soda, beating well. Stir in lemon juice.
Pour batter into prepared pan, smoothing top. Bake 1 to 1 ½ hours. If necessary to prevent over-browning, cover with foil toward the end of the baking time.
Remove from oven and cool for ten minutes, then invert carefully onto the serving plate.
Garnish with fresh rose geranium leaves.
Article Type: Tip