Pound Cake - cooking recipe

Ingredients

1 lb. butter
1 lb. sugar
10 eggs, separated
2 Tbsp. brandy
1 lb. (4 c.) cake flour
1/4 tsp. mace

Preparation

Cream butter until soft.
Gradually beat in sugar until mixture is light and fluffy.
Beat yolks until thick and lemon colored (about 7 to 8 minutes).
Beat into creamed mixture.
Stir in brandy.
Beat whites until stiff.
Sift flour with mace and add alternately with egg whites to butter sugar mixture.
Mix until well blended.
Pour into 2 buttered, wax paper lined 9 x 5 x 2 1/2-inch loaf pans.
Bake at 300\u00b0 for 1 1/2 hours or until done. Cool in pans for 10 minutes.
Loosen sides of cake from pans; turn out onto cake rack and cool thoroughly.
Makes 2 cakes.