1 lb. (4 1/4 c.) sifted cake flour
1/2 tsp. salt
1/4 tsp. mace
1 lb. butter (2 c.)
1 lb. sugar (2 1/3 c.)
1 lb. eggs (6-8)
1/2 tsp. almond extract
1 tsp. vanilla

Sift flour once, measure and resift twice with the salt and mace. Cream the butter, add the sugar gradually and cream together until very light and fluffy. Add eggs one at a time, beating well after each addition. Add sifted dry ingredients gradually, beating until smooth after each addition. Add flavoring and blend.

Pour batter into greased and paper lined loaf pans about 9x5x3 or 1 large angel food pan and bake at 300 degrees for about 1 1/2 hours. Cool in pan on rack for 15 minutes before turning out onto rack to continue cooling. May be served plain or with lemon glaze.