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1
Line bottom and sides of three 8 3/4 x 4 3/4 x 2 1/2 inch loaf pans with smooth brown or parchment paper- do not grease.
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2
Have all ingredients at room temperature.
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3
About 75 degrees (25 C.) F.
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4
Best to weigh ingredients and also preheat oven to 325 degrees (175 C.) F.
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5
Sift flour with salt and mace 2 times.
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6
Beat butter or margarine until smooth and shiny.
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7
Gradually add sugar and continue to beat until very smooth and fluffy.
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8
Add flavoring then eggs in 4 or 5 portions, beating thoroughly after each.
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9
A curdeled appearence may result with addition of egg, but can be overcome by throughly mixing.
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10
Add about 1/2 cup (125 ml) flour at a time, and mix well after each addition.
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11
Turn batter into pans, pushing batter higher around the edges than in center.
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12
Place on lower rack, bake 20 minutes and increase heat to 350 degrees (175 C.) F.
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13
Bake about 40 minutes longer, or until crack on top is slightly browned and shows no moisture.
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14
Cool in pans, on cake rack 5 minutes, then remove from pans to finish cooling.
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15
Do not remove paper.
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16
When cool wrap each loaf, with paper; snugly in waxed paper.
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17
Store in bread box.
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18
May be eaten immediately but flavor improves after 24 hours.
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19
Do not remove attached paper as it is sliced.
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20
Rewrap any unused cake and store in bread box.
