Deluxe Pound Cake

2 cups (1 lb). Country or dairy butter
2 cups (1 lb). Granulated sugar
9 eggs
1 teaspoon vanilla
1/2 teaspoon mace
4 cups (1 lb). All-purpose flour, sifted
1/2 teaspoon salt
1/2 teaspoon cream of tartar


Cream the butter and sugar together well. Beat in the eggs, one at a time; beat after each addition. Add in the vanilla and the mace. Sift the flour before measuring it, then resift it with the salt and cream of tartar. Mix the flour into the creamed mixture until it is thoroughly blended. Pour the batter into a greased and floured 10 x 4-inch tube pan lined with heavy wax paper that should also be lightly greased. Bake in a slow oven at 325-degrees for about 1 hour. (pound cakes need no icing and can be stored for a long time if they are thoroughly sealed in aluminum foil and placed in the refrigerator).