This refreshingly old-fashioned recipe comes from Shelley and Bruce Richardson’s A Tea for All Seasons. I have made small modifications. I have found that different brands of rose water vary in strength, so tread lightly, especially when making your glaze. The 1/4 tsp rose water I use in the glaze is conservative. Add more if you like. I bake Rose Geranium cake in an inexpensive, nonstick tube pan.
Breads and Muffins
Irish Brown Bread
There are only a few ingredients in this bread, so the quality and freshness of each ingredient will influence the deliciousness of your bread. Coarsely ground whole-wheat flour is essential in this recipe. I use King Arthur’s Irish-Style Flour. I love the texture of the flour, and their products are reliably fresh. I prefer melted butter to oil, but I have used both with good results. And I much prefer the round loaf to the rectangular loaf for purely aesthetic reasons.