What do you do when it is a beautiful day for the first time in months? Fly a kite? Have a picnic? Nap in the sun? How about bake a cake that you can take with you to the park, where you can have a picnic, fly a kite around, and then nap in the sun? Yes, that sounds right. Especially when that cake contains 6 eggs and so much delicious lemon.
This jewel of a cook book was found in the Paper Backs Plus book store in Mesquite, TX. (Pretty much my entire library has come from this store over the past 21 years). This book has all the folk lore you could ever imagine relating to every spice and herb under the sun, did you know that at one point in time in Romania, if a boy accepted a sprig of basil from a girl it meant they were engaged to be married??
But now for the main reason for this post:
Spiced Lemon Loaf Cake
adapted from The Spice Cookbook by Avanelle Day and Lillie Stuckey
1964 David White Company, New York
4 cups sifted all-purpose flour, plus some for dusting the tube pan (bunt cake pans work just as well)
4 teaspoons double-acting baking powder
1 teaspoon ground mace
1/2 teaspoon salt
1 cup (2 sticks) of softened butter ( I used unsalted)
2 cups sugar
6 large eggs
1 teaspoon grated lemon rind ( I used a large lemon and grated the entire thing, the cake was better for it)
1 cup milk
3/4 cup sugar
1/2 cup water
Preheat the oven to 325 ° F. Sift together flour and baking powder and set aside. Mix together the mace, salt, and softened butter. Gradually add sugar, mixing well after each addition. Beat in eggs, 1 at a time. Add lemon rind. Add flour mixture alternately with milk. Once all the flour and milk have been incorporated, beat batter for 30 seconds. Turn the batter into a well-greased, lightly floured 10×4″ tube pan. Bake for about 75 minutes (I know that sounds weird but it’s right, a little less won’t hurt though). Cool in pan for 20 minutes, then turn out onto a wire rack to finish cooling.
While the cake is cooling in the pan, you can make the simple syrup. In a small pot, mix sugar and water and set to boil over medium heat. When the sugar is completely dissolved, set pot aside to cool.
After turning the cake onto the wire rack, pour the simple syrup over the top. Do this with little pours at a time so that the syrup can all soak in evenly.
Cut, serve, devour.