Ingredients:

• 1 Cup butter softened
• 1 1/3 cups white sugar
• 5 very large eggs
• 1/2 teaspoon salt
• 1 teaspoon almond extract
• 1 1/2 ounces finely chopped almonds
• 3 teaspoons rose water
• 2 drops red food coloring
• 2 cups all purpose flour

Preheat oven to 350 degrees, grease a nince inch tube pan.

Cream the butter very well. In a separate bowl beat sugar and eggs together until they have doubled their volume. Sift the flour and add it along with the salt gradually.
Fold in creamed butter thoroughly.

Divide batter into two equal parts, in one part add the almond extract and the ground almonds. To the other part add the rosewater and the red food coloring, place batters alternatively into the prepared pan.

Bake at 350 degrees for 50 to 60 minutes. Let cake cool then remove from pan and dust with confectioners sugar.

Buen Provecho!

Tips:
If you add just a tad of red food coloring into two cups of whipped cream you have your frosting, I like to make the top of the cake really red so then I can decorate it with white rose petals.