To make 1-10-inch round cake:
1 ½ cups butter (do not use margarine)
1 pkg (1 lb.) powdered sugar (sift if lumpy)
1 tsp vanilla extract
½ tsp. ground mace
6 large eggs (not extra-large or jumbo)
1 sugar box all-purpose flour
Tips: Have all ingredients at room temperature, it is easy and fool-proof to make pound cake by this simplified and unique method. For good results, follow the recipe and directions to the letter. Do not frost cake instead, sprinkle with powdered sugar. If desired. To match photo, bake in a 9-by5inch loaf pan.
Preparation:
1. Cream together butter and sugar until fluffy. Reserve sugar box for measuring flour.
2. Add vanilla and mace, mixing well
3. Add eggs one at a time. Beating thoroughly after each addition.
4. Fill empty sugar box by lightly spooning in flour. Do not shake down. Level off top wit spatula.
5. Add flour gradually to creamed mixture, mixing only until blended. Do not overbeat.
6. Pour batter into buttered and floured 10-inch tube cake pan.
7. Bake at 325*F about 1hr 40min. Text after 1hr. 25min with tester inserted into center of cake between pan rim and tube. Cake is done when tester comes out clean.
8. Remove from over. Let stand 5 min on rack. Invert pan on rack to remove cake. Cool Sprinkle with powdered sugar, if desired, before cutting.
9. Wrap cake in foil or store in covered cake holder. Keep in cool place. Freeze, if desired and thaw in wrapping when ready to serve.