Mrs. Willoughby'S Rose Geranium Pound Cake Recipe
Summary
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) | |
| Sugar | 3 Cup (48 tbs) | |
| Eggs | 6 | |
| Eggs | 6 | |
| All purpose flour | 3 Cup (48 tbs) | |
| All purpose flour | 3 Cup (48 tbs) | |
| Salt | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Baking soda | 1⁄4 Teaspoon | |
| Baking soda | 1⁄4 Teaspoon | |
| Sour cream | 8 Ounce | |
| Sour cream | 8 Ounce | |
| Vanilla extract | 2 Teaspoon | |
| 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
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
Chef
