Grease and lightly flour (tapping out any excess) 2 9-inch square cake pans or 2 4 1/2 x 8-inch loaf pans.

Preheat oven to 350°F.

Sift the cake flour with salt, baking powder and mace.

In an electric mixer, cream butter, gradually adding in sugar until light and fluffy, and no granules of sugar remain.

Add eggs, one at a time, beating well after each addition.

Add the flour mixture alternately with 1 cup milk blended with vanilla or rum (1/3 flour mixture, 1/2 milk) etc., until all ingredients are incorporated. It is important to mix the cake for as little time as possible so as to avoid toughening the cake.

Bake layers on center rack for 15-20 minutes or loaves for 60 minutes, or until cake tests done (a tooth pick inserted in center comes out nearly clean). If using a convection oven, reduce temperature 25 degrees and shorten cooking time (differs according to your oven).

The cake should be lightly golden brown on top. Reduce heat or cover with foil if cake is browning too quickly.

It is well worth the effort to line pans with wax or parchment paper for easy removal and cleanup.

Submitted by: CM