Mrs. Morrison’s Mace Cake: A Slice of Baltimore History

The scent of mace always takes me back to my grandmother’s kitchen. She wasn’t a baker, but she loved this spice – a delicate warmth reminiscent of nutmeg, yet with a bolder, almost peppery edge. She’d sprinkle it liberally on her morning oatmeal, and the aroma would fill the house, a comforting signal that the day had begun. I remember once, she tried to make a spice cake, heavily scented with mace. It didn’t turn out perfectly – the texture was a little dense – but the taste was unforgettable, a taste I’ve been chasing ever since. When I found Mrs. Morrison’s recipe, I knew I had to try it, hoping it would be that perfect mace cake I remembered.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25-35 minutes
• Total Time: 45-55 minutes
• Servings: 8-10
• Yield: 1 cake
• Dietary Type: Not specified

Ingredients

• 1 cup milk
• 8 tablespoons (1 stick) unsalted butter, softened
• 4 extra large eggs, beaten
• 2 1/2 cups sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground mace
• 1/2 teaspoon ground mace (for topping)

Equipment Needed

• 9 x 13 inch baking pan
• Saucepan
• Mixing bowls
• Electric mixer (optional, but recommended)
• Sifter
• Wire rack

Instructions

1. Begin by preheating your oven to 350°F (175°C). This ensures even baking from the start.
2. Prepare your baking pan: Butter a 9 x 13 inch baking pan generously, then flour it lightly, tapping out any excess. This prevents the cake from sticking and ensures easy removal.
3. In a saucepan, combine the milk and softened butter. Place over medium heat and bring to a boil, stirring occasionally to prevent scorching. Once boiling, immediately remove from the heat.
4. In a large mixing bowl, beat together the eggs and 2 cups of sugar until light and fluffy. This step is crucial for incorporating air into the batter and achieving a tender crumb. An electric mixer will make this process quicker and easier.
5. In a separate bowl, sift together the flour, baking powder, and 1 tablespoon of ground mace. Sifting ensures that the dry ingredients are evenly distributed and prevents lumps.
6. Gradually mix the dry ingredients into the egg mixture, beating until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake.
7. Slowly add the hot milk and butter mixture to the flour/egg mixture, mixing continuously until all ingredients are thoroughly incorporated and the batter is smooth and fluffy. The heat from the milk will help to further emulsify the batter.
8. Pour the batter into the prepared baking pan, spreading it evenly.
9. In a small bowl, mix the remaining 1/2 cup of sugar and 1/2 teaspoon of ground mace together. This creates a flavorful topping that will caramelize beautifully during baking.
10. Sprinkle the mace-sugar mixture evenly over the top of the batter.
11. Bake for 25 to 35 minutes, or until a wooden skewer or cake tester inserted into the center comes out clean. Keep an eye on the cake during the last few minutes of baking to prevent it from browning too much.
12. Once baked, remove the cake from the oven and cool it on a wire rack. This allows air to circulate around the cake, preventing it from becoming soggy.
13. Serve the cake warm, or allow it to cool completely before slicing.

Alternative Baking Method: For a taller, more dramatic presentation, the cake may also be baked in a 10-inch tube pan at 325°F (160°C) for one hour. Be sure to adjust baking time according to your oven.

Expert Tips & Tricks

• Softened butter is key: Make sure your butter is truly softened, not melted. This will ensure that it creams properly with the sugar, creating a light and airy batter.
• Don’t skip the sifting: Sifting the dry ingredients is important for even distribution and a tender crumb. If you don’t have a sifter, you can whisk the dry ingredients together thoroughly.
• Hot milk mixture: Adding the hot milk and butter mixture to the batter is crucial for the cake’s texture. The heat helps to gelatinize the flour, creating a more tender crumb.
• Prevent over-browning: If the cake starts to brown too quickly, tent it loosely with aluminum foil during the last 10 minutes of baking.
• Check for doneness: Use a wooden skewer or cake tester to check for doneness. Insert it into the center of the cake. If it comes out clean, the cake is done. If it comes out with wet batter, continue baking for a few more minutes and check again.

Serving & Storage Suggestions

Mrs. Morrison’s Mace Cake is delicious served warm, straight from the oven. It also tastes wonderful at room temperature. It’s excellent on its own with a cup of tea or coffee, or you can add a dollop of freshly whipped cream or a scoop of vanilla ice cream and some sliced fresh strawberries to elevate it further.

To store, wrap the cake tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze the cake for up to 2 months. To thaw, let it sit at room temperature for a few hours. To reheat, you can warm individual slices in the microwave for a few seconds, or gently warm the entire cake in a low oven (around 200°F) for about 15-20 minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	523.8 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	16.1 g	24%
Saturated Fat	9 g	45%
Cholesterol	157.5 mg	52%
Sodium	294.5 mg	12%
Total Carbohydrate	88.7 g	29%
Dietary Fiber	1 g	4%
Sugars	62.8 g	N/A
Protein	8.1 g	16%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to add a binder like xanthan gum to help with the texture.
• Dairy-Free: Use a plant-based milk alternative (such as almond milk or oat milk) and a vegan butter substitute.
• Spice Variations: While mace is the star of the show, you can experiment with other warm spices like nutmeg, cardamom, or ginger. A pinch of allspice would also be a nice addition.
• Citrus Zest: Add the zest of one orange or lemon to the batter for a bright, citrusy flavor.
• Nuts: Fold in 1/2 cup of chopped nuts (such as walnuts or pecans) to the batter for added texture and flavor.
• Extracts: A teaspoon of vanilla extract or almond extract can enhance the flavor of the cake.

FAQs (Frequently Asked Questions)

Q: What is mace, and what does it taste like?
A: Mace is the outer covering of the nutmeg seed. It has a warm, slightly spicy flavor similar to nutmeg, but with a more pungent and peppery note.

Q: Can I use nutmeg instead of mace?
A: While you can substitute nutmeg, the flavor won’t be quite the same. Mace has a more complex and distinctive flavor. If using nutmeg, start with a smaller amount and adjust to taste.

Q: My cake is sinking in the middle. What did I do wrong?
A: A sunken cake can be caused by several factors, including overmixing the batter, opening the oven door too frequently, or using an oven that is not properly calibrated. Make sure to measure ingredients accurately and avoid overbaking.

Q: How do I prevent the cake from sticking to the pan?
A: Buttering and flouring the pan thoroughly is crucial. You can also use parchment paper to line the bottom of the pan.

Q: Can I make this cake ahead of time?
A: Yes, this cake can be made a day or two in advance. Store it tightly wrapped at room temperature or in the refrigerator.

Final Thoughts

Mrs. Morrison’s Mace Cake is more than just a recipe; it’s a glimpse into the past, a taste of tradition, and a celebration of simple flavors. It’s a cake that’s perfect for any occasion, from a casual afternoon tea to a special family gathering. So, gather your ingredients, preheat your oven, and prepare to be transported to a simpler time with each delicious bite. And as you savor the warm, comforting spice of mace, remember to share the joy with those you love.