2 1/3 c. of superfine sugar
1/2 tsp. salt
1/2 tsp. mace
1 tsp. grated lemon rind
2 c. room soft butter
1 1/2 tsp. vanilla or brandy extract
4 1/2 c. sifted cake flour
10 eggs

Combine sugar, salt, spices and lemon rind in a large mixing bowl. Add eggs and beat until grain of sugar is smooth. Beat butter to cream it and gradually beat in flavoring and sifted flour. Then, a large tablespoonful at a time, beat sugar mixture into butter mixture. Be sure to beat well after each addition. Scrape batter into a buttered 10 inch tube pan. Bake in preheated 325 degree oven 1 hour and 20 minutes, or until cake tests done. Let cake cool in pan on a rack and then turn out on rack to get cold. Best stored a day before cutting.