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Rose Geranium Pound Cake

Yield 16 servings.
Rose geranium leaves come from an herb which imparts an aromatic citrus or nutmeg flavor. Buy rose geranium plants at your local nursery or wherever you buy potted herbs.


  • 6 large rose geranium leaves
  • Vegetable cooking spray
  • 3/4 cup reduced-calorie margarine, softened
  • 3 cups sugar
  • 8 egg whites
  • 1 1/2 cups nonfat buttermilk
  • 2 teaspoons vanilla extract
  • 4 1/2 cups sifted cake flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

Nutrition Information

  • calories 319
  • caloriesfromfat 16 %
  • fat 5.8 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 5 g
  • carbohydrate 62.8 g
  • fiber 0.0 g
  • cholesterol 1 mg
  • iron 0.0 mg
  • sodium 229 mg
  • calcium 0.0 mg

How to Make It

  1. Coat geranium leaves with cooking spray; arrange leaves, dull side up, in bottom of a 10-inch tube pan lined with wax paper and coated with cooking spray and flour. Set aside.

  2. Beat margarine at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg whites; beat well.

  3. Combine buttermilk and vanilla, stirring well. Combine cake flour and remaining ingredients; add to margarine mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix after each addition. Spoon batter into tube pan. Bake at 325° for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove cake from pan, and let cool completely on a wire rack.

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