This cake tastes faintly of lavender. For a more pronounced flavor, double the quantity of lavender flowers.

2 cups butter

3 1/2 cups flour

2 tsp baking powder

12 large eggs, seperated

2 1/2 cups sugar

2 Tblsp sweet sherry

1 Tblsp dried lavender flowers

Preheat oven to 325 degrees. In a large bowl, cream the butter until it is light and fluffy. Combine the flour and baking powder and gradually add to the butter, beating until mixture is a smooth paste. In a seperate bowl, combine the egg yolks and sugar; beat until thick and light. Add the sherry and lavender; then gradually beat in the butter and flour mixture.

In a seperate bowl with clean beaters, beat the egg whites until they form stiff peaks but are not dry. Quickly and gently fold the whites into the flour mixture. Turn the batter into a well-greased and floured 10-inch tube or bundt pan. Bake for 1 hour and 15 minutes or until a straw inserted in the center comes out clean.