ROSE BUTTER CAKE ca. 1859

Rosewater is water in which the petals of roses have been steeped. It has a gentle fragrance and taste that is very elegant in delicate pastries.

Beat together a pound each of flour and sugar, half-a-pound of butter. Fold in the whites of sixteen eggs, beaten to a stiff froth. Flavor it with rose water or rose butter. Bake at 350 until golden brown. Cool Frost with Rose Frosting.

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Rose Water
1 cup fresh rose petals
½ c water

Bring water to a boil. Pour over rose petals. Let steep for 15 minutes. Drain water off of rose petals, and store in the dark.

Rose Butter (A good substitute for Rose Water)
Gather every morning the petals of the roses that blossomed the day before, and put them in a stone jar in alternate layers with fine salt. After all the leaves are gathered, put a saucer or small plate into the jar, and lay in a good pound of butter, for cake or pudding sauce. It is a very good way of obtaining the flavor of roses, without the expense.

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Rose Frosting
Beat together a pound of white sugar, the whites of three fresh eggs, a teaspoon of cornstarch, the juice of half a lemon and a few drops of rose water.

ROSE GERANIUM CAKE

Scented geraniums are available in many varieties including orange, lemon, apple, mint, and rose. Highly aromatic, the leave of these plants impart a delicate flavor to foods. In the nineteenth century, when over 300 varieties were cultivated, this cake was very popular.

Rose Geranium leaves
2 cups unsifted cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, at room temperature.
1 2/3 cups granulated sugar
5 large eggs
1 1/2 teaspoons vanilla extract

1. Grease and flour the bottom and sides of a 9x5x3 inch loaf pan, or one 9-inch (6 1/2 cup capacity tube pan. Line the greased and floured pan with rose geranium leaves (Pelargonium graveolens).Preheat oven to 325º.
2. Sift together flour, baking powder, and salt. Set aside.
3. In a mixing bowl, with a sturdy spoon, or in the electric mixer, preferably fitted with a paddle (to avoid whipping excess air into the batter), beat the butter until soft and fluffy. Gradually add the sugar and beat until very light and creamy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
4. By hand, or with the mixer on lowest speed, gradually stir in the flour mixture. Blend well.
5. Turn batter into the prepared pan and bake in the preheated over for 1 hour and 15 to 20 minutes, or until cake is well-risen and golden on top, and a tester inserted in the center comes out clean. Cool the cake in its pan on a wire rack for 20 minutes. Then slide a knife around the sides to loosen it. Tip the cake out of the pan, leaving leaves in place, set it upright on the rack, and cool completely. Dust with powdered sugar before serving.