ROSE GERANIUM POUND CAKE

1 1/2 cups butter, cut into small pieces
3 cups sugar
5 eggs
3 cups sifted flour
6 ounces lemon-lime soda (do not use diet soda)
1 tablespoon fresh lemon juice
1 1/2 teaspoons vanilla extract
2 tablespoons fresh, finely chopped rose geranium leaves (food grade)
Additional rose geranium leaves (for garnish)

Preheat oven to 325 degrees F. Grease and flour a 10-inch Bundt or tube cake pan, or 2 large loaf pans.

Cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well between each addition. Add flour alternately with lemon-lime soda, beating well. Stir in lemon juice, vanilla extract, and chopped rose geranium leaves. Pour batter into prepared cake pan, smoothing top.

Bake 1 hour and 15 minutes or until cake tester comes out clean when inserted into middle. If necessary to prevent over-browning, cover cake lightly with aluminum foil toward end of baking.

Cool cake for 10 minutes before inverting onto serving plate. Garnish with fresh rose geranium leaves.

TO FREEZE AHEAD:
The cake freezes well. Wrap tightly in foil and place in large plastic freezer bag. Return to room temperature before serving. Cake also can be warmed in a low oven; keep tightly wrapped in foil to warm.

Makes 16 slices
Source: Southern Herb Growing by Madalene Hill, Gwen Barclay, and Jean Hardy