BROWN SUGAR POUND CAKE

3 1/2 cups sifted cake flour
1/2 teaspoon salt
1 1/2 teaspoons freshly grated nutmeg
3/4 teaspoon ground mace
1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 1/2 cups dark brown sugar, preferably organic, or 1 (1-pound) box
regular dark brown sugar
1 tablespoon pure vanilla extract
6 large eggs
1/2 cup milk

Adjust an oven rack to the lower third position and preheat the oven to 350 degrees F. Coat a 10-inch (12-cup) Bundt pan with cooking spray and dust the inside all over, including the tube, with fine dry bread crumbs. Tap out the excess crumbs and set aside.

Resift the flour with the salt, nutmeg and mace; set aside.

Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Add 1/4 cup of the sugar and the vanilla and beat for 1 minute. Beat in the remaining 2 1/4 cups sugar 1/4 cup at a time, beating for 20 to 30 seconds after each addition. Scrape the bowl and beaters and beat for 5 to 6 minutes on medium-high speed. Beat in the eggs one at a time, beating for 1 minute after each.

On low speed, add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour. The batter may look curdled. Scrape the batter into the prepared pan.

Bake for about 1 hour, until the cake is dark brown and springs back when gently pressed and a toothpick inserted into the thickest part comes out clean. Cool the cake in its pan on a rack for 30 minutes. Cover with a wire rack, invert and carefully remove the pan. Cool completely.

Transfer to a cake plate. To serve, cut into thin slices with a serrated knife. Store covered at room temperature.

Makes 12-16 servings
Source: Baking in America: Traditional and Contemporary Favorites from the Past 200 Years by Greg Patent