Almond Mace Cake
|Sifted all purpose flour||2 Cup (32 tbs)|
|Baking powder||1 Teaspoon|
|Ground mace||3⁄4 Teaspoon|
|Butter||1⁄2 Cup (8 tbs) (1 stick)|
|Sugar||1 Cup (16 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Almond mace cream frosting||1 Cup (16 tbs) (adjust quantity as needed)|
Preheat the oven to 350 degrees.
Grease and lightly flour two round nine-inch cake pans.
Sift together the flour and baking powder.
Add the mace and salt to the butter and cream well.
Gradually blend in the sugar.
Beat in the eggs, one at a time.
Add the flour mixture alternately with the milk.
Beat half a minute.
Turn the batter into prepared pans and bake until a cake tester inserted in the center comes out clean, about twenty five minutes.
Remove cake layers from the oven and cool in pans ten minutes.
Turn out onto wire racks to finish cooling.
Spread almond mace cream frosting between layers and over top and sides of cake.