My husband and I spent a restful Memorial Day weekend in the hills of Saluda, NC. It was so relaxing I couldn’t bring myself to do anything productive (such as blogging). Please forgive me for the sudden lapse. I offer this amazing pound cake recipe in hopes that you’ll overlook my absence.
Admittedly, this is a bit of a cheater post. I didn’t help prepare so much as a morsel of this cake, but boy did I take part in eating it! It is really a fantastic recipe. The mace makes it.
My mother-in law is the undisputed queen of pound cake. Hers are the best. So good in fact that we served an assortment of her homemade pound cakes at our rehearsal dinner. People have been raving about them ever since. She recently found this recipe in her Bonnie Fare cook book and it’s as good as any I’ve tasted. Oh, and she proudly used her new Williams-Sonoma Bundt pan to sculpt those gorgeous curves. So pretty!
Martha Turnow’s Recipe found in Bonnie Fare Cookbook, 1980
1 pound butter
3 cups sugar
4 cups cake flour, sifted
1 teaspoon baking powder
pinch of salt
pinch of mace
1 teaspoon vanilla
½ cup milk
Directions: Let butter and eggs sit at room temperature one hour.
Preheat oven at 300 degrees.
Cream butter and sugar, beat eggs, add to mixture and beat well. Sift flour, baking powder, salt and mace together three times; add to creamed mixture alternately with milk. Add vanilla.
Bake in a greased and floured 10” tube pan on middle rack of oven for 2 hours. Do not open oven door while baking.
Cool, slice and serve. Make it a big slice.
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