9 eggs, separated
2 cups softened butter
2 cups sugar
1/2 teaspoon mace
1 teaspoon vanilla
4 cups sifted cake flour
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/3 cup unsalted butter, melted
2 cups powdered sugar
1/2 teaspoon vanilla
1 juice of one orange
Preheat oven to 350 degrees.
Grease a tube, bundt, or specialty pan (or two loaf pans) and line bot
tom with parchment paper.
In large bowl, cream 2 cups butter and 2 cups sugar with an electric m
ixer, gradually beating in sugar.
Add egg yolks one at a time, beating well after each addition.
Add vanilla and mace and blend well.
In another bowl, sift flour, cream of tartar, and salt.
Using lowest speed of mixer, beat dry ingredients into batter mixture
just until blended.
Beat egg whites in a clean, dry bowl until stiff but not dry.
Gently fold into batter.
Pour the batter into prepared pan.
Bake about 1 hour for loaf pans, 15 minutes longer for a bundt, tube,
or specialty pan.
Cake is done when a skewer inserted near center comes out clean.
Cool on wire rack.
Combine 1/3 cup melted butter, powdered sugar, and vanilla and beat in
orange juice until desired consistency is reached.
Spoon or pour glaze over cake, allowing glaze to spill over sides.
Garnish with fresh fruit and mint, if desired