1 c. butter
1 1/2 c. sugar
5 egg yolks
1 tsp. rose extract
2 egg whites
3 c. sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. milk
1 tbsp. caraway seeds

Cream butter and sugar until light and fluffy. Beat in egg yolks one at a time. Add flavoring and egg whites. Beat about 1 minute. Add flour sifted with baking powder, salt, and cinnamon to batter with milk (alternating milk and flour mixture). Fold in caraway seeds.

Pour into buttered and floured 10-inch tube pan. Bake at 350 degrees about 1 hour and 15 minutes. Sprinkle with powdered sugar when cool.