Okay, I promised y'all Gran's pound cake recipe.
Got your mace ready? (That question only makes sense if you read yesterday's post!)
Gran's Pound Cake
1 lb. (2 cups) butter
3 ½ cups sugar
1 tsp. mace
½ tsp. salt
4 tsp. vanilla
4 cups flour
Hey, I NEVER said it was dietetic!!
In mixer bowl, cream butter, add sugar and beat until fluffy. Add mace, salt, vanilla and 8 eggs, one at a time, beating well after each addition. Beat in flour, a little at a time; add the remaining eggs. Combine and mix well.
Lightly grease and lightly flour bottom and sides of pans. Pour into 2 4-qt. tube pans or 6 loaf pans. Bake at 300° for 1 ½ hours or until done. Cool in pan for 15 minutes. Turn out onto rack to cool completely.
***This cake tastes best if made 3-4 weeks or more ahead of use. Wrap it in plastic wrap and then in heavy foil. Place it in freezer. Get it out of the freezer and thaw to room temperature for 1 hour before serving. To serve, cut into slices. This is especially good served topped with ice cream or fruit such as strawberries or peaches.
Gran used to always say the freezing intensifies the flavor and slightly changes the consistency and texture of the cake. Just recently, I caught this same tip on a cooking show on t.v. They, of course, explained why that happens using scientific terms. I think my Gran learned it from experience. Either that, or she just never wanted to admit most people didn't eat crispy cake as she often forgot to get it out ahead of time!