Rose Geranium Pound Cake

• 6 large rose geranium leaves
• Vegetable cooking spray
• 3/4 cup reduced-calorie margarine, softened
• 3 cups sugar
• 8 egg whites
• 1 1/2 cups nonfat buttermilk
• 2 teaspoons vanilla extract
• 4 1/2 cups sifted cake flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

1. Coat geranium leaves with cooking spray; arrange leaves, dull side up, in bottom of a 10-inch tube pan lined with wax paper and coated with cooking spray and flour. Set aside.
2. Beat margarine at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg whites; beat well.
3. Combine buttermilk and vanilla, stirring well. Combine cake flour and remaining ingredients; add to margarine mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix after each addition. Spoon batter into tube pan. Bake at 325u0b0 for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove cake from pan, and let cool completely on a wire rack.

geranium leaves, vegetable cooking spray, margarine, sugar, egg whites, nonfat buttermilk, vanilla, cake flour, baking soda, baking powder, salt

Taken from www.myrecipes.com/recipe/rose-geranium-pound-cake (may not work)