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Mrs. Willoughby'S Rose Geranium Pound Cake

chef.jackson's picture
Ingredients
  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)
  Eggs 6
  All purpose flour 3 Cup (48 tbs)
  Salt 1⁄2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Sour cream 8 Ounce
  Vanilla extract 2 Teaspoon
Directions

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 350° for PA hours or until a wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan, and cool completely

Recipe Summary

Cuisine: 
American
Servings: 
10

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