📝 About This Recipe
This exquisite pound cake pays homage to the forgotten glory of mace, the lacy outer membrane of the nutmeg seed, which offers a more delicate, floral, and citrus-forward warmth than its darker counterpart. Historically a staple in 18th-century baking, this recipe yields a dense, velvety crumb that melts on the tongue with a sophisticated, aromatic finish. It is a masterclass in balance, where the buttery richness of the cake provides the perfect canvas for the spice’s complex, ethereal notes.
🥗 Ingredients
The Cake Batter
- 1.5 cups Unsalted Butter (high-quality, softened to room temperature)
- 3 cups Granulated Sugar (superfine sugar works best for aeration)
- 6 Large Eggs (strictly at room temperature)
- 3 cups Cake Flour (sifted three times for a fine crumb)
- 1/2 cup Whole Milk (room temperature)
- 1.5 teaspoons Ground Mace (freshly ground from whole blades if possible)
- 1/2 teaspoon Kosher Salt
- 1 tablespoon Pure Vanilla Extract (Madagascar Bourbon variety recommended)
- 1/4 teaspoon Almond Extract (to enhance the floral notes of the mace)
Mace Infused Glaze
- 1 cup Confectioners' Sugar (sifted)
- 2 tablespoons Whole Milk
- 1/4 teaspoon Ground Mace
- 1 pinch Salt
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Position a rack in the center of the oven to ensure even heat distribution.
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2
Generously grease a 10-inch (12-cup) Bundt pan or tube pan with softened butter, then dust with flour, tapping out any excess. This is crucial for a clean release.
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3
In a medium bowl, whisk together the triple-sifted cake flour, ground mace, and kosher salt until perfectly combined.
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4
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed. Beat for at least 5-7 minutes until the mixture is pale, light, and exceptionally fluffy.
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5
Reduce the mixer speed to medium-low. Add the eggs one at a time, beating for about 45 seconds after each addition. Scrape down the sides and bottom of the bowl frequently to ensure no pockets of butter remain.
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6
Stir the vanilla and almond extracts into the 1/2 cup of milk.
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7
With the mixer on the lowest setting, add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour. Mix only until just combined; overmixing will result in a tough cake.
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8
Give the batter a final gentle fold with a rubber spatula to ensure everything is incorporated.
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9
Pour the thick, fragrant batter into the prepared pan and smooth the top with a spatula. Tap the pan firmly on the counter three times to release any trapped air bubbles.
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10
Bake for 65 to 75 minutes. The cake is done when a long wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
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11
Allow the cake to cool in the pan on a wire rack for exactly 15 minutes. This allows the structure to set before unmolding.
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12
Invert the cake onto the wire rack. While still warm, whisk together the glaze ingredients and drizzle slowly over the cake, allowing it to soak into the crust.
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13
Let the cake cool completely before slicing. Pound cake is best served at room temperature to allow the fats to soften and the mace flavor to fully bloom.
💡 Chef's Tips
Always use room temperature ingredients; cold eggs or milk will cause the butter to seize and ruin the emulsion. If you can find whole mace blades, toast them lightly in a dry pan and grind them yourself for a vastly superior aroma. Do not skip the long creaming time for the butter and sugar; this is the only aeration the cake gets since there is no baking powder. If the top of the cake browns too quickly, loosely tent it with aluminum foil after 45 minutes of baking. Store leftovers in an airtight container at room temperature; pound cake actually tastes better on the second day as the spices deepen.
🍽️ Serving Suggestions
Serve a thick slice with a dollop of unsweetened whipped cream and fresh raspberries to cut the richness. Pair with a cup of Earl Grey tea; the bergamot in the tea beautifully complements the citrus notes of the mace. Lightly toast a slice and serve with a smear of apricot preserves for a sophisticated breakfast. Top with a spoonful of warm lemon curd for a bright, zesty contrast. Enjoy alongside a glass of chilled Sherry or Madeira for a truly traditional Old World dessert experience.