Mace Cake
From kitchenscientist 14 years ago
- 30 minutes to make
- Serves 16
Wonderful, spicey mace-laced cake with a crusty top. This recipe came from epicurious.com. Great with barely sweetened whipped cream or just a cup of coffee. Perfect for winter.
Ingredients
- 4 large eggs shopping list
- 2 1/2 cups sugar (try raw cane sugar) shopping list
- 2 cups all-purpose flour shopping list
- 2 teaspoons baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1 tablespoon plus 1/2 teaspoon ground mace shopping list
- 1 cup whole milk shopping list
- 1 stick (1/2 cup) unsalted butter shopping list
How to make it
- Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 13- by 9-inch baking pan, knocking out excess flour.
- Beat eggs with 2 cups sugar in a large bowl using an electric mixer at high speed until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve into batter when beater is lifted, 7 to 8 minutes in a stand mixer or 14 to 16 with a handheld.
- Whisk together flour, baking powder, salt, and 1 tablespoon mace.
- Bring milk and butter to a boil in a small heavy saucepan, then remove from heat.
- Add flour mixture to egg mixture, stirring until just combined. Stir in hot milk mixture until combined (batter will be thin).
- Stir together remaining 1/2 cup sugar and remaining 1/2 teaspoon mace in a small bowl. (I thought 1/2 C sugar was a little too much. I'll try 1/3 C next time.)
- Pour batter into baking pan and sprinkle evenly with mace sugar. (Sugar will form a crust as cake bakes.) Bake until pale golden and a wooden pick or skewer inserted in center comes out clean, 25 to 30 minutes.
- Cool cake in pan on a rack until warm, at least 30 minutes. Cut into squares and serve warm or at room temperature.
The Rating
Reviewed by 4 people-
Mace is definately a good addition.
joymarie
mystic_river1
in Bradenton loved it
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sounds wonderful!
midgelet
in Whereabouts loved it
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Wonderful! (can't eat this myself but I know who would love this!) Printing out to keep. Thanks for the recipe!
Susan
sitbynellie
in Glasgow loved it
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