Serves: 5
Total Calories: 818
Preheat oven to 350 degrees. Grease one 9 inch tube pan.
Cream the 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 second part add the rose water and the red food coloring. Spoon the batters alternately into prepared pan.
Bake at 350 degrees for 50 – 60 minutes. Let the cake cool, then remove from pan and dust with powdered sugar.
This Rose Petal Pound Cake recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.
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