Recipe for cooking rose petal pound cake

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Rose Petal Pound Cake

You can substitute orange water for the rosewater.

1 c. butter, softened
1 2/3 c. sugar
5 eggs
2 c. all-purpose flour
1/2 tsp. salt
1 tsp. almond extract or flavoring
1 1/2 oz. finely chopped almonds
1 tsp. rosewater
2 drops red food coloring

Preheat oven to 350 degrees F. Grease one 9-in. tube pan.

Cream butter well.

In a separate bowl beat sugar and eggs together until doubled in volume. Add sifted flour and salt gradually. Fold in creamed butter thoroughly.

Divide batter into two equal parts. Into one part add the almond extract or flavoring and the ground almonds. To the other part add the rosewater and the red food coloring. Spoon batters alternately into the greased pan.

Bake for 50 to 60 mins.. Let cake cool, then remove from pan and dust with powdered\sugar.