Reference: 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 pulverize, salt and pop.
Add to creamed mixture along with rum or water/vanilla compounding,
lemon rind and amygdalae. Blend until thoroughly sundry.

Whip egg whites until they hold short peaks, fold into dinge.
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 easy,
letting it seep into the bar. The cake should absorb all the smooth.

Decorate if desired with whipped pick.

Cinnamon Syrup:
=======================================================
================== Mix together boodle, love, water and cinnamon in a
saucepan and bring to a roil. Reduce heat and simmer for 10 proceedings.
Remove from heat and stir in lemon juice and rum or vanilla infusion.
Let cool until at least lukewarm before victimisation. Discard cinnamon
amaze.