Recipes > Desserts & Baking
Orange and Mace Pound Cake

Orange and Mace Pound Cake


5 eggs, room temperature
2 cups flour
½ tsp. salt
1 tsp. The Spice Hunter East Indies Mace
1 2/3 cups sugar
2 sticks unsalted butter, softened
1 Tbsp. cognac or brandy
½ tsp. grated orange zest


Preheat oven to 325°F. Grease and flour 9 X 5 X 3 inch pan, or 9-10 inch round pan. Sift flour, salt and mace into bowl and set aside. Beat butter in a large mixing bowl until smooth. Gradually add sugar and cream together for 5 minutes or until light and fluffy. Reduce speed and add eggs one at a time, beating well after each addition. Add cognac and grated orange zest. With mixer on low, gradually add flour and beat until smooth. Pour into prepared pan and bake 1 hour or until toothpick inserted into center of cake comes out clean. Remove from oven and cool for 5 minutes. Turn out of pan and cool completely. Stores well.


  1. Amy March 4, 2019

    This pound cake was delicious. I used Grand Marnier instead of cognac and served it with macerated blackberries and blueberries, also with a little Grand Marnier. I increased the orange zest to a tablespoon. It was a hit!!!

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