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.

Recipe by Oxmoor House January 1995

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Recipe Summary

Yield:
16 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

319 calories; calories from fat 16%; fat 5.8g; saturated fat 0.1g; mono fat 0g; poly fat 0g; protein 5g; carbohydrates 62.8g; fiber 0g; cholesterol 1mg; iron 0mg; sodium 229mg; calcium 0mg.
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