Yields: 8-10 servings
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground mace
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
Topping (Optional):
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground mace
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8-inch square baking pan.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, mace, and nutmeg. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
- Alternately Add Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Stir in the vanilla extract.
- Pour into Baking Pan: Pour the cake batter into the prepared pan and spread it evenly.
- Optional Topping: For a crunchy topping, mix the 2 tablespoons sugar and 1/4 teaspoon mace and sprinkle evenly over the batter.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. Serve and enjoy!
Tips
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for optimal mixing and texture.
- Spices: Freshly ground mace and nutmeg will provide the best flavor.
- Don’t Overmix: Be gentle when combining the wet and dry ingredients. Overmixing can lead to a tough cake.
- Variations: Add a handful of chopped nuts or raisins to the batter for extra texture.
