10 -12 rose geranium leaves, stems removed
1 1/2 cups butter
3 cups sugar

1 tsp  vanilla extract
5 eggs
3 cups sifted flour
6 ounces lemon-lime soda (do not use diet soda)
1 tablespoon fresh lemon juice
Fresh fruit of your choose

Additional rose geranium leaf for garnish

Grease and flour a 10-inch Bundt or tube cake pan. Place geranium leaves face down on bottom of pan, tearing some leaves apart to fill in completely. Preheat over to 325°.

Cream butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, beating well between each addition. Add flour alternately with soda, beating well. Stir in lemon juice.

Pour batter into prepared cake pan, smoothing top. Bake 1 - 1 1/4 hours. If necessary to prevent over browning (ovens vary), place a piece of aluminum foil lightly over the cake toward end of baking. After cake is removed from oven, cool for 10 minutes and invert carefully on plate.

Slice cake and serve with fresh fruit

Yields: 15 - 20 slices.