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1
Sift the flour, baking powder and salt together onto a piece of wax paper and set aside.
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2
Cream together the butter, sugar, lime rind, nutmeg, cinnamon and allspice until silvery and lightno sugar grains should be discernible on the tongue when the mixture has been properly creamed.
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3
(This may take as long as 5 minutes at high mixer speed.)
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4
Beat the eggs in, one at a time.
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5
Now add the sifted dry ingredients alternately with the milk, beginning and ending with the dry.
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6
(I usually mix the flour in - in about five separate additions and the milk in - in three.)
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7
Spoon the batter into a well buttered and floured 9 x 5 x 3-inch loaf pan, pushing the batter well to the corners and smoothing the surface as much as possible.
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8
Bake in a slow oven 300 F for 1 to 1 1/2 hours or until the cake begins to pull from the sides of the pan and leaves an imprint that vanishes slowly when you press the top with your fingers.
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9
Remove the cake from the oven, stand the pan upright on a wire rack and allow the cake to cool in the pan for 10 minutes.
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10
Loosen the cake around the edges with a thin-blade spatula, turn out on a wire rack and cool to room temperature.
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11
To serve, slice just as you would pound cake.
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12
This cake is especially good with fresh sliced peaches, nectarines, plums or sectioned navel oranges.
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13
Its even better with any of these fruits spooned on top.
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14
Jean Anderson Cooks.
