Virginia’s Old Fashioned Pound Cake


1 pound butter, softened
3½ cups sugar
10 eggs
1 teaspoon mace
2 tablespoons flavoring*
4 cups flour
Optional: Cake syrup topping

*Vanilla, orange, lemon extract or fruit flavored liqueurs

Cake Syrup
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°. 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 1½ 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.

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.