Pelargoniums: An Herb Society of America Guide

Recipes

Limoncello Cake Made with P. citronellum Leaves

1 box lemon cake mix
1 box lemon instant pudding mix
4 large eggs
½ cup vegetable oil 
½ cup lemon juice
½ cup Limoncello (an Italian lemon liqueur)
Finely grated rind of 1 lemon
1 cup chopped pecans
1 tablespoon finely minced P. citronellum leaves

Beat for at least 3 minutes. Pour into buttered and floured bundt pan. Place in preheated oven (350°F) and bake 50-60 minutes. Remove from oven and place on rack. Make topping:

¼ pound butter
1 cup sugar
¼ cup water or lemon juice

Melt and bring to a full boil, until sugar is melted. Remove from heat and add ¼ cup Limoncello. Pour slowly over hot cake. Cool in pan. Turn out on plate and decorate with scented pelargoniums if so desired.

Recipe © Caroline Amidon and Joyce Brobst

Next recipe: Scented Geranium Cake

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