Best 2 Mace Cake Recipes

Indulge in the delectable flavors of Mace Cake, a traditional treat passed down through generations. Originating in England, this beloved cake is characterized by its unique blend of spices, including mace, which imparts a warm, nutty aroma and a hint of citrus. The moist and fluffy texture, coupled with the delicate sweetness, makes this cake an ideal accompaniment to afternoon tea or as a special dessert. This article presents a collection of carefully curated Mace Cake recipes, each offering a unique interpretation of this classic bake. From the traditional version featuring a simple glaze to more elaborate variations incorporating dried fruits, nuts, and even a boozy twist, these recipes cater to diverse tastes and preferences. Whether you're a seasoned baker or a novice in the kitchen, you'll find the perfect recipe to create a delightful and memorable Mace Cake.

Here are our top 2 tried and tested recipes!

MRS. MORRISON'S MACE CAKE

Mrs. Morrison's Mace Cake image

According to John Shields, Mrs. Morrison was the housekeeper at an Episcopal Church in Baltimore for many years and made this cake a staple at generations of church events. If you want to sweeten/fancy it up, add whipped cream or ice cream and strawberries. I think it's quite nice just as it is.

Provided by Chef Kate

Categories Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 cup milk
8 tablespoons unsalted butter, softened
4 extra large eggs, beaten
2 1/2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon ground mace
1/2 teaspoon ground mace

Steps:

Preheat oven to 350°F.
Butter and flour a 9 x 13 inch baking pan.
Combine the milk and butter in a saucepan and bring to a boil.
Remove from heat.
Beat together the eggs and 2 cups of sugar.
Sift together the flour, baking powder and one tablespoon of mace.
Mix the dry ingredients into the egg mixture.
Add the milk and butter mixture while still hot to the flour/egg mixture and mix very well, beating until all ingredients are incorporated and mixture is fluffy.
Pour into prepared baking pan.
Mix remaining 1/2 cup of sugar and 1/2 teaspoon mace together and sprinkle mixture evenly over top of batter.
Bake for 25 to 35 minutes or until a tester comes out clean.
Cool on a wire rack.
Serve warm.
Note: The cake may also be baked in a 10 inch tube pan at 325° F for one hour.

Nutrition Facts : Calories 523.8, Fat 16.1, SaturatedFat 9, Cholesterol 157.5, Sodium 294.5, Carbohydrate 88.7, Fiber 1, Sugar 62.8, Protein 8.1

OLD AIKEN POUND CAKE

Old Aiken Pound Cake image

My mother's favorite cake to make for friends and neighbors....and she must have made at least 200+ in her lifetime! The mace gives it a little different flavor from most pound cakes, but that's the flavor I associate with childhood! This recipe originated in Aiken, SC, or so the story goes. This cake freezes well.

Provided by BeachGirl

Categories Potluck

Time 1h45m

Yield 1 bundt cake, 16 serving(s)

Number Of Ingredients 10

Ingredients

1 cup butter, at room temperature
1/2 cup shortening (Crisco)
3 cups granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground mace
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup whole milk

Steps:

Spray heavy-duty bundt or tube pan with Baker's Secret or grease and flour it.
In a bowl, mix flour, baking powder, mace, and salt, and set aside.
Add vanilla to milk, and set aside.
In a mixing bowl, cream butter, shortening and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
To shortening/butter mixture, alternately add 1/3 flour mixture and 1/3 milk mixture, mixing between additions.
Repeat until all flour and milk are incorporated into batter.
Pour batter into prepared baking pan.
Place cake in COLD oven.
Turn oven to 350 degrees and bake for 1 hour 10 minutes.
Do NOT open oven door while cake is baking.
After the 70 minutes cooking time, test cake for doneness, as oven temperatures vary.
Cake should be golden brown on top, and a toothpick inserted in center of cake should come out clean.
After cake is partially cooled, remove from pan.
VARIATION: Substitute rum or brandy flavoring for the vanilla.
If desired, make a glaze of powdered sugar and water or lemon juice and pour over cooled cake.

Tips:

Selecting the Right Mace: Choose mace that is fresh and has a vibrant red color. Avoid mace that is brown or has lost its color, as this indicates that it is old and may have lost its flavor.
Storing Mace: Store mace in an airtight container in a cool, dry place away from direct sunlight.
Using Mace in Baking: When using mace in baking, it is best to grind it into a fine powder before adding it to your recipe. This will help to distribute the flavor evenly throughout the baked good.
Substituting Mace: If you do not have mace on hand, you can substitute it with a combination of nutmeg and cinnamon. Use equal parts of each spice to achieve a similar flavor profile.
Experimenting with Mace: Mace is a versatile spice that can be used in both sweet and savory dishes. Try adding it to your favorite recipes to explore its unique flavor.

Conclusion:

Mace is a unique and flavorful spice that can add a touch of warmth and complexity to your culinary creations. Whether you are baking a cake, preparing a savory dish, or simply looking to add a new spice to your spice rack, mace is a great choice. With its rich history and distinct flavor, mace is sure to become a staple in your kitchen. Experiment with different recipes and discover the many ways that mace can enhance your cooking. Happy baking!