Old-Fashioned Pound Cake

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2 hours 1 pound cake Print RecipeEmail Recipe


2cupbutter (softened)
9 eggs
1teaspoonground mace
2tablespoonbrandy (or 8 drops of rose water)
4cupcake flour (sifted)
1⁄2teaspooncream of tartar


Cream butter thoroughly. Add sugar gradually, creaming until light and fluffy. Beat in vanilla, mace, and brandy. Re-sift flour with cream of tartar and the salt.

Beat in the eggs one by one. Sift in dry ingredients gradually, blending well. (Use low-speed electric mixer.) Pour into 2 loaf pans. Grease only the bottom of the pan and flour lightly, or line pan with heavy waxed paper. Place in a cold oven. Set control at 325° and bake for 1-1/2 hours, or until cake tester inserted in the center comes out clean. Leave in pan at least 20 minutes. Turn out on wire cake rack to finish cooling.

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