Desserts & Baked Goods - Rose Geranium Tea Cake

2 sticks butter at room temperature
2 cups organic cane sweetener
1 large egg
1 cup rice milk
3 cups brown rice flour
2 tsp baking powder
1 tsp salt
1 ½ tbsp rose geranium leaves, finely chopped (can substitute other culinary geranium – pelagoniums)

Preheat oven to 350. Lightly grease two 9x5 inch loaf pans

Cream together the butter and sugar in a large bowl Add the egg and milk and beat well. Mix in the flour, baking powder, and salt. Add the rose geranium leaves. Mix well to combine evenly.

Pour the mixture into the loaf pans and bake for 1 hour or until a chopstick inserted in the center comes out clean.

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