1 lb. unsalted butter
1 lb. sugar
8 lg. eggs
4 1/2 c. flour
Pinch of salt
1 tsp. mace
1/2 tsp. nutmeg
Grated rind of 1 lemon
1/4 c. brandy

Cream together butter and sugar; add eggs, one at a time, beating well after each one. Sift flour with spices 4 times, holding sifter high in the air to add more air to the cake and make it lighter. Gradually add the flour and spice mixture. Add lemon rind and brandy to batter. Scrape sides of bowl with spatula several times to be sure ingredients are well blended.

Pour into two oiled 9x5x3 inch loaf pans. Bake at 350 degrees for 1 hour and 15 minutes or until cake pulls away from sides of pan. This cake is better served the day after it is baked. Excellent served with fresh fruit, lightly sugared with ice cream on the side.