Robin's recipe requires the rose geranium plant, a type of scented Pelargonium, which is not in the flower family of geraniums. You often see the lemon scented geranium sold as a mosquito repellent. The rose geranium plant does not have as wide availability as the lemon but Robin usually lucks out in finding it at Sunshine Nurseries in Kingston in May or June. Rose geranium is also an excellent herb to grow indoors, thriving in bright light—a south-facing window is ideal—with the bonus of releasing a lovely rose scent from its leaves when touched, making it perfect for sunny spots where you'll brush past it. 

12 rose geranium leaves

1C butter (2 sticks)

1 3/4 C sugar  (we use turbinado)

6 egg whites

3 cups cake flour

4t. baking powder

1/2 t. salt

3/4 C milk (we use almond milk)

1/2 C water

Rinse leaves. Wrap 6 leaves around each stick of butter; wrap and chill overnight. Remove leaves; rinse and set aside. Cream butter & sugar till light. Add egg whites two at a time; beat well after each addition. Sift together flour, baking powder & salt. Mix milk and water. Alternately add flour mixture & liquid to butter mixture, begin and end with flour mixture. Beat smooth after each addition.

Grease & flour two 9 1/2 inch round pans. Arrange 6 (or as many as you need) rose geranium leaves in each pan; spoon batter over. Bake at 350 degrees for 30-35 minutes. Cool for 10 minutes. Remove from pans and cool on racks. Gently remove leaves from cakes & discard. Fill & frost.

We use the frosting recipe on the confectionary sugar box, but your favorite frosting recipe works as well. Juts add 2-3 drops of red food coloring to tink it pink. Decorate with rose geranium leaves and flower. If rose geranium is not in bloom, you can substitute a red rose. Enjoy!

Rose Geranium Tea (6 cup pot)

2 t. loose tea or 2 plain tea bags

6 cloves

3-6 rose geranium leaves. Add boiling water.