Morrison's Mace Cake
Yield
servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk
|
|
| ½ | cup |
butter
softened |
|
| 4 | large |
eggs
beaten |
|
| 2 ½ | cups |
sugar
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
mace
plus |
|
| ½ | teaspoon |
mace
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk
|
|
| 118 | ml |
butter
softened |
|
| 4 | large |
eggs
beaten |
|
| 591 | ml |
sugar
|
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
mace
plus |
|
| 2.5 | ml |
mace
|
|
Directions
Preheat oven to 350℉ (180℃).
In a saucepan combine milk and butter. Bring to a boil and remove from the heat.
Cream together the eggs and 2 cups sugar in a mixing bowl.
Sift together the flour, baking powder, salt, and 1 tablespoon 5. Mix the dry ingredients into the creamed mixture. Add the milk and butter while still hot and mix well.
Pour into a greased and floured 9-by-13-inch pan. For the topping, mix the remaining ½ cup sugar and ½ teaspoon mace together and then sprinkle the mixture over the batter.
Bake 25 to 35 minutes. (Alternatively, bake the cake in a 10-inch tube pan at 325℉ (160℃) for 1 hour.)
