A lady gave my Mother this recipe in 1953 and it has been a family favorite ever since. You can serve it with caramel dunking sauce, with some fresh berries, or just plain by itself. Some things just can’t be improved, and this is one of them.
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 cups all-purpose flour
- 6 eggs, room temperature
- 1 pinch ground mace
- 3 cups white sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups butter, softened
- 1 tablespoon confectioners’ sugar, or as needed
Preheat the oven to 350 degrees F. Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt(R).
Beat butter and sugar with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Add room-temperature eggs 1 at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg.
Mix together flour, baking soda, salt, and mace in a bowl. Add flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated. Transfer batter to the prepared pan and spread to smooth top.
Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners’ sugar before serving.