Needed: two 9x5-inch pans OR one 10-inch tube pan
An electric mixer is a true aid for creaming this batter. you may add the eggs whole to give the traditional dense pound cake, or separate the yolks and whites for a fluffy texture.
preheat oven to 325 degrees
>have all ingredients about 70 degrees
cream:
2 cups butter, no substitutes
add slowly and cream well:
2 cups sugar
beat in one at a time:
9 egg yolks, see note above
beat the batter well after each addition, add:
1 tsp vanilla
1/2 tsp mace
you may add:
(2 tbsp brandy or 8 drops rose water)
sift before measuring:
4 cups cake flour
resift with
1/2 tsp cream of tartar
1/2 tsp salt
add the sifted ingredients slowly, at lowest speed, mixing only until thoroughly blended. whip in a separate bowl > until stiff, but not dry, then fold in:
9 egg whites
pour the batter into a greased tube pan or into 2 greased loaf pans lined with parchment paper. bake the cake about 1 hour for pans; 15 minutes longer for tube pans.
sometimes we add to half the mixture 1/2 cupful each of candied cherries, pineapple, citron and white raisins - and have a delicious fruit cake.