1 lb. flour (3 c. sifted flour)
1/4 tsp. salt
1 tsp. baking powder
1 tsp. mace (allspice or cinnamon may be substituted)
1 lb. butter (2 c. butter)
1 lb. sugar (2 c. sugar)
1 lb. eggs (9 eggs, separated)
2 tbsp. cognac or rum

Grease and flour a 10 inch tube pan. Mix together dry ingredients. Cream butter and egg yolks. Add dry ingredients gradually. Beat egg whites until stiff peaks form, fold into batter with cognac/rum. Mix gently only until white disappears. Pour into prepared pan and bake in preheated 350 degree oven for 35 minutes. Reduce heat to 325 degree and continue baking 25 minutes or until cake tests done. Let stand at least 10 minutes before removing from pan. Excellent with fruit topping, or a light frosting, or dusted with powdered sugar.