The Kentucky Derby has come and gone, and today is Mother’s Day. What plans do you have for your garden this year? The harvest of my beloved yet modest patio garden makes its way to bright, summer dishes and iced tea garnishes. The last few years I have made a spot for a gracious, yet spindly rose geranium. Scented geraniums are simultaneously old-fashioned and trendy. My favorite greenhouse sells not only rose geraniums, but chocolate mint geraniums, lime geraniums, and cinnamon geraniums. How to choose?
I usually settle for my standard rose geranium. When I am on my patio, I unfailingly rub a leaf between my thumb and forefinger, releasing a sweet and subtle rose scent. I love my rose geranium for this kinetic and olfactory interaction, and I also love to make rose geranium cake. This generous cake is dense and moist. Thin ribbons of geranium leaves lend texture and a gentle floral flavor, deepened by rose water. I serve this cake with Ceylon teas, which are not too assertive and allow the cake to shine.
Rose Geranium Cake
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...
- 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.