Mrs. Willoughby'S Rose Geranium Pound Cake Recipe
Summary
Ingredients
4 to 6 medium to large rose geranium leaves, oiled
1 cup butter or margarine, softened
3 cups sugar
6 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 (8-ounce) carton commercial sour cream
2 teaspoons vanilla extract
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
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
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