Liturgical Year : Recipes : Rose Petal Pound Cake | Catholic Culture

Ingredients

• 1 cup butter, softened
• 1 2/3 cups white sugar
• 5 eggs
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon almond extract
• 1 1/2 ounces finely chopped almonds
• 1 teaspoon rosewater
• 2 drops red food coloring