Mrs. Willoughby'S Rose Geranium Pound Cake
|Rose geranium leaves||6 Large|
|Butter/Margarine||1 Cup (16 tbs)|
|Rose geranium leaves||6 Medium, oiled|
|Butter/Margarine||1 Cup (16 tbs), softened|
|Sugar||3 Cup (48 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Sour cream||8 Ounce|
|Vanilla extract||2 Teaspoon|
Arrange geranium leaves, dull side up, in bottom of a greased and floured 10-inch tube pan; set aside.
Cream butter; gradually add sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Combine flour, salt, and soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.
Stir in vanilla.
Pour batter into prepared pan.
Bake at 350Â° for PA hours or until a wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan, and cool completely