Monday, December 24, 2012

Sandy Everett's Mace Cake

Sandy Everett’s Mace Cake
This was one of our all-time favorite cakes that my mother used to make for us children.  Yummmmm.
Sandy lived down the street from us on Millcreek Road and she and my mother, Shirley, were good friends while we were growing up, both sharing a love of music.  My mother was, and still is, a singer and choir director in many Mormon congregations, and Sandy was the organist in her Methodist congregation. Sandy’s cake calls for mace, but we like freshly grated nutmeg even better.
(Mace is a spice made from the shell of the nutmeg kernel).

1 C butter, room temp
2 C sugar, room temp
5 large eggs
2 C sifted flour
1 TBL mace (I use nutmeg, freshly grated)
1 C walnuts, coarsely chopped

  1. Preheat oven to 350°F.  Grease bundt pan generously if it is an old pan (1 TBL butter or a heavy hand with Pam spray); the newer non-stick bundt pans don’t need as much.
  2. Cream butter and sugar together in the bowl of an electric stand mixer.  Then, add eggs one at a time, beating one minute after each egg.
  3. While batter beats, measure flour into a wire mesh strainer set over a medium sized bowl.  Add mace (or nutmeg) on top of the flour.  Sift flour and nutmeg into the bowl by hitting the strainer against the palm of one hand repeatedly.  Add these dry ingredients to batter and blend.  Stir in nuts.
  4. Using a big spoon or rubber spatula/spoon, scoop up thick batter and add the spoonfuls around the inside of the bundt pan. Smooth out the top.
  5. Bake for 45-50 minutes.  Remove from oven and turn out of pan immediately.

*Nutmeg kernels are easy to grate with the fine holes on a hand-held grater, or by using a rotary cheese grater.

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