Best pound cake

2 2/3 c sugar
8 medium eggs, separated,room temp,or use 7 large eggs
1 lb butter,unsalted,room temp
1/4 t salt
3 1/2 c flour
1/3 c light cream or half and half
1/2 t mace
1 t vanilla

Preheat to 300 degrees. Butter and four two 9x5 inch loaf pans.

Measure 6 T sugar into cup. Beat the egg whites till they form peaks. Beat in 6 T sugar gradually. Place the meringue in refrigerator unitl needed.

In a large bowl, cream butter. Beat in remaining sugar and salt. Then beat in egg yolks,two at a time.

Add flour and cream alternately to the butter. Add mace. Whip until butter is light about 10 minutes at medium speed. Fold in egg whites and vanilla.

Pour into prepared pans. Bake 50-60 minutes. Cool 15 minutes. Then invert onto rack and reinvert onto another rack so cake will be upright.

It should fall 1 inch after removal from oven. This gives the desired waxy texture.