Mrs. Willoughby'S Rose Geranium Pound Cake Recipe




 Rose geranium leaves6 Large
 Butter/Margarine1 Cup (16 tbs)
 Rose geranium leaves6 Medium, oiled
 Butter/Margarine1 Cup (16 tbs), softened
 Sugar3 Cup (48 tbs)
 All purpose flour3 Cup (48 tbs)
 Salt1⁄2 Teaspoon
 Baking soda1⁄4 Teaspoon
 Sour cream8 Ounce
 Vanilla extract2 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 350° for PA hours or until a wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan, and cool completely