2 c. sugar
2 c. butter
3 c. flour
1 c. milk
6 egg whites, beaten
1/2 tsp. almond extract
Rose Geranium leaves, about 6-8

(The herbal rose geranium is used in this recipe.) Wrap butter in leaves. Refrigerate overnight. Remove leaves. Cream butter and sugar. Add sifted flour and milk alternately. Beat well. Add flavoring, then fold in beaten egg whites. Bake at 350 degrees in a tube pan which has been greased and floured until done.

OR ELSE: Make a sour cream pound cake. Arrange rose geranium leaves in bottom of pan, dull side up. Gently pour in cake batter. Bake as directed. When cool, remove leaves. Dust with powdered sugar or a confectioners sugar glaze can be drizzled over cake.