1 cup butter, softened1 2/3 cups white sugar5 eggs2 cups all-purpose flour1/2 teaspoon salt1 teaspoon almond extract1 1/2 ounces finely chopped almonds1 teaspoon rosewater2 drops red food coloringPreheat oven to 350 degrees F (175 degrees C). 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 at 350 degrees F (175 degrees C) for 50 to 60 minutes. Let cake cool then remove from pan and dust with confectioner's sugar.
Amount Per Serving Calories: 317 | Total Fat: 16.6g | Cholesterol: 110mg Powered by ESHA Nutrient Database
Servings Per Recipe: 14
Amount Per Serving
Calories: 317
Total Fat: 16.6g
Cholesterol: 110mg
Sodium: 202mg
Total Carbs: 38.2g
Dietary Fiber: 0.8g
Protein: 4.9g
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