Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Butter or margarine,softened
1 1/2 c Sugar
6 Eggs, separated
1 c Plain yogurt
2 3/4 c Cake flour
1 tb Baking powder
1/2 ts Salt
1 ts Baking soda
2 tb Rum OR
1 1/2 ts Water mixed with
1 ts Vanilla extract
1 ts Grated lemon rind
1/2 c Almonds, finely chopped
===CINNAMON SYRUP===
1 c Sugar
1/2 c Honey
1 c Water
1 Cinnamon stick
2 tb Lemon juice
2 tb Rum OR
1 ts Vanilla extract

Source: Armenian and Selected Favorite Recipes

Cream butter and sugar until fluffy.
Beat in egg yolks, one at a time. Blend in yogurt.
Sift flour and measure again with baking powder, salt and soda.
Add to creamed mixture along with rum or water/vanilla combination,
lemon rind and almonds. Blend until thoroughly mixed.

Whip egg whites until they hold short peaks, fold into batter.
Pour batter into a greased and floured 10-inch tube pan.
Bake in a moderate oven (350 degrees) for 50-55 minutes or until cake
tests done when toothpick is inserted. Let cake cool in pan 10
minutes then turn onto a serving plate with a rim.

Pour the slightly warm or cold cinnamon syrup over cake slowly,
letting it seep into the cake. The cake should absorb all the liquid.

Decorate if desired with whipped cream.

Cinnamon Syrup:
=======================================================
================== Mix together sugar, honey, water and cinnamon in a
saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.
Remove from heat and stir in lemon juice and rum or vanilla extract.
Let cool until at least lukewarm before using. Discard cinnamon
stick.

From the recipe files of suzy#gannett.infi.net

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