Sour Cream and Mace Cake
The Sour Cream and Mace Cake marries the creaminess of sour cream with the delicate, aromatic hint of mace, producing a flavorful and moist texture. Each bite reveals a light yet rich taste profile, further enhanced by the aromatic undertones of vanilla. This cake has a traditional, timeless appeal, making it perfect for family gatherings, afternoon teas, or special occasions. Though it’s delightful on its own, the cake provides a flexible canvas for those who wish to experiment with various toppings or accompaniments. For those who prefer to savor it later, the cake’s structure allows it to freeze exceptionally well without compromising its texture or flavor.
Ingredients
- 3 c. Flour, sifted
- 3 c. Sugar
- 6 Eggs, separated
- 1/2 tsp. M-K Ground Mace
- 1 c. Sour Cream
- 1 c. Butter
- 1 tsp. M-K Pure Vanilla Extract
- 1/4 tsp. Baking Soda
Directions
- Cream the butter and sugar in a bowl for about three minutes.
- Incorporate the egg yolks, adding them one by one and beating well after each addition.
- Sift the flour twice, then mix in the baking soda and sift one more time.
- Alternately add the sour cream and sifted flour mixture to the wet ingredients.
- In a separate bowl, whip the egg whites until they form stiff peaks but aren’t dry.
- Gently fold the beaten egg whites into the cake batter.
- Stir in the M-K Pure Vanilla Extract and M-K Ground Mace.
- Pour the batter into two greased bread pans lined with waxed paper.
- Bake at 300° for 1 hour and 15 minutes.
- Once baked, let the cake cool in the pans for 5 to 10 minutes before removing.
