Recipe for cooking rose water pound cake
Desserts to Go with Coffee and Tea :: Buttery Pound Cakes
Rose Water Pound Cake1 c. butter or butter replacement, softened
1 2/3 c. sugar
5 eggs
2 c. all-purpose flour
1/2 tsp. salt
1 tsp. almond extract or flavoring
3 Tbsp. finely-ground almonds
1 tsp. rose water
1 to 2 drops red food coloring Preheat oven to 350 degrees F. Grease on 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 ground almonds. To the other part add the rosewater and 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.
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