- 1 pound butter, softened
- 3½ cups sugar
- 10 eggs
- 1 teaspoon mace
- 2 tablespoons flavoring*
- 4 cups flour
- Optional: Cake syrup topping
- 1¾ cup + 2 tablespoons sugar
- 3½ cups water
- 1 cup Grand Marnier or Orange juice
Bring eggs to room temperature by placing in a bowl of hot water. Preheat oven to 350 degrees. Grease and lightly flour a tube pan. Cream butter and sugar. Beat in eggs, one at a time. Add remaining ingredients, and mix well. Pour batter into prepared pan and bake for 1 ½ hours or until it tests done – you may need to cover it with foil half way through baking to prevent the top from becoming too dark. Cool. Remove from pan. Pierce cake with a long pick and pour on about 1½ cups of topping. (Save remaining topping for another use). Serve, dusted with powdered sugar or topped with a fruit sauce and whipped cream.
*Vanilla, orange, lemon extract or fruit flavored liqueurs
Bring sugar and water to a rolling boil in a saucepan with lid, stirring to dissolve sugar. Transfer to a measuring cup and add 1 cup of either Grand Marnier liqueur or orange juice. If it doesn’t measure 5 cups – add enough water to reach 5 cups.
Store in an airtight container for 1 month in the refrigerator or freeze.
VIRGINIA EGG COUNCIL