Victorian Rose Geranium Cake
List of Ingredients
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Victoria Rose Geranium Cake
1.5 c. butter
4 c. confectioners'sugar,sifted**
6 eggs
3 c. cake flour, sifted
Rose sugar
Wrap the butter in rose geranium leaves overnight and refrigerate.
Remove leaves and soften butter at room temperature before mixing.
4 cups confectioners' sugar, sifted **
Rose geranium usgar for sprinkling.
In large mixing bowl, beat butter until creamy.
Gradually mix in sugar, beating until mixture is light and fluffy.
Add eggs one at a time, beat well after each.
Gently stir in cake flour, blending just until the flour is incorporated well.
You do not want to overmix.
Pour into buttered and lightly floured fluted tube pan. (9 or 10 inch.)
Bake at 300 degrees for 1-1/2 hours or until toothpick inserted in center
comes out clean.
Cool in pan 5 minutes.
Turn out and sprinkle rose geranium sugar immediately.
NOTE:** If you do not sift the cake flour, the texture will not be quite as
tender. To make Rose Geranium sugar: In a clean jar, layer sugar and rose
geranium petals, cap the top and let set to incorporate the sugar.
Recipe
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