- 1-1/2 cups flour
- 2/3 cup sugar
- 2 tspns baking powder
- 1/2 tspn salt
- 1/3 cup butter, softened
- 2/3 cup milk
- 1 egg
- 6 rose geranium leaves
- Icing (see below)
Preheat oven to 350 degrees. Butter and flour an 8-inch cake pan.
In a large bowl, sift together the flour, sugar, baking powder, and salt, and make a well in the center. Add the butter, milk, and egg to the well, and beat until smooth.
Place the rose geranium leaves in the bottom of the prepared pan, and pour in the batter. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Turn out onto a rack.
For the Icing:
- 2 tbspns milk
- 1 tspn minced, fresh rose geranium leaves
- 2/3 cup powdered sugar
Combine the milk with the minced rose geranium leaves, and let steep for 30 minutes. Strain the milk through a fine sieve into a bowl. Add the powdered sugar, and beat until smooth. Use to ice the cake while it is still warm. Let cool before serving. Serves 6.
(Origin - "The Lewis & Clark Cookbook: Historic Recipes from the Corps of Discovery & Jefferson's America" by Leslie Mansfield, 2002.)
Other "Lost" Cakes
French Cake (1883)
Other "Lost" Historic Recipes
No comments:
Post a Comment