ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Geranium Pound Cake

Yield one 10-inch cake
The name of this cake is derived from the rose geranium leaves {Pelargonium graveolens) that may be used to line the pan before pouring in the batter. The addition of geranium adds a strong "rose geranium" taste to the finished cake.

Ingredients

  • 1 cup butter or margarine, softened
  • 2 cups sugar
  • 3 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • Rose geranium leaves (optional)
  • Powdered sugar (optional)

How to Make It

  1. Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in the vanilla.

  2. Line a well-greased 10-inch tube pan with the geranium leaves, if desired; pour batter into pan. Bake at 350° for 1 hour or until cake tests done. Cool in pan 15 minutes; remove from pan, and let cool completely. Sift powdered sugar over top of cake, if desired.

Oxmoor House Homestyle Recipes