Rose Petal Pound Cake

Preheat 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.