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English Pound Cake
2 cups butter
2 cups sugar
9 egg yolks
9 egg whites
3 cups sifted flour
1 teaspoon baking powder
1 teaspoon mace
1/2 teaspoon salt
2 tablespoons brandy or rum (milk or cream can be substituted)
In a mixing bowl cream butter until it is soft and gradually work in sugar until the mixture is smooth as possible. Beat egg yolks thoroughly and stir them into the creamed mixture. Sift together flour, baking powder, mace and salt. Stir it into the butter mixture until it is free of lumps. Beat egg whites until they hold definite peaks and gently fold them, along with brandy, into the batter. Pour the batter in to a 10 inch tube pan, buttered and lightly floured, and bake the cake in a moderate 350 degree oven for 35 minutes. Reduce the temperature to moderately slow, 325 degrees, and bake the cake for 25 minutes longer. Let the cake stand in the pan for about 10 minutes and turn it out on a cake rack to cool completely.
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From Helen's Kitchen
Baker's Best