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.
- Serves: 12
- Category: Breads and Muffins, Sweets
Ingredients
Cake
- 5 rose geranium leaves, chopped in chiffonade
- 1/4 tsp. mace
- 2 tbsp. rose water
- 2 tsp. vanilla
- 1 c sour cream
- 1/2 tsp. baking soda
- 1/2 tsp. fine-grained salt
- 3 c all-purpose flour
- 6 eggs, beaten
- 2 1/2 c sugar
- 1 c butter, room temperature plus extra for greasing pan
Glaze
- 1 c confectioners' sugar
- 1/4 tsp. rose water
Instructions
- Preheat oven to 350
- Grease tube pan with butter.
- Mix dry ingredients with a whisk in medium-sized bowl. Set aside.
- Using electric beaters or stand mixer, cream butter and sugar until light and fluffy. Add beaten eggs and mix until incorporated.
- Add about 1/3 of dry ingredients to batter, alternating with sour cream, until all dry ingredients and sour cream are incorporated.
- Add vanilla and rose water. Mix well.
- Fold in rose geranium leaves.
- Bake for 60-70 minutes or until knife comes out clean. Do not over bake. Cool in pan for 30 minutes, then remove.
- To ice cooled cake, combine confectioners' sugar and rose water and spread over top of cake.
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