Rose Petal Pound Cake

You may substitute orange water for the rosewater.
1 C. butter, softened
1 2/3 C. granulated sugar
5 eggs
2 C. all-purpose flour
1/2 tsp. salt
1 tsp. almond extract
1 1/2 oz. finely chopped almonds
1 tsp. rosewater
2 drops red food coloring


Preheat oven to 350ºF. Grease one 9-inch 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 and the ground almonds. To the other part add the rosewater and the red food coloring. Spoon batters alternately into the prepared pan. Bake for 50 to 60 minutes. Let cake cool, then remove from pan and dust with confectioners' sugar.