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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The name of this cake is derived from the rose geranium leaves {Pelargonium graveolens) that may be used to line the pan before pouring in the batter. The addition of geranium adds a strong rose geranium taste to the finished cake. Ingredients:
1 cup butter or margarine, softened |
2 cups sugar |
3 eggs |
3 cups all-purpose flour |
2 teaspoons baking powder |
1 cup milk |
1 teaspoon vanilla extract |
rose geranium leaves (optional) |
powdered sugar (optional) |
Directions:
1. Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in the vanilla.
2. Line a well-greased 10-inch tube pan with the geranium leaves, if desired; pour batter into pan. Bake at 350° for 1 hour or until cake tests done. Cool in pan 15 minutes; remove from pan, and let cool completely. Sift powdered sugar over top of cake, if desired.
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