Active Time

　　20 min

　　Total Time

　　1 1/2 hr

　　Cynthia Knauer of Allentown, Pennsylvania, writes: "I remember this moist, flavorful cake from my childhood. When I bake it for my family now, it doesn't even last a day — we nibble on it every time we pass through the kitchen. Because it's quick to make and requires no icing, it's a great dessert to take on picnics and other outings." Cynthia Knauer is the mother of our recipe cross-tester, Ian Knauer. She sometimes serves her cake with whipped cream and strawberries, but it's also delicious on its own.

　　

Ingredients

Makes 10 to 12 (dessert) servings

　　4 large eggs

　　2 1/2 cups sugar

　　2 cups all-purpose flour

　　2 teaspoons baking powder

　　1/2 teaspoon salt

　　1 tablespoon plus 1/2 teaspoon ground mace

　　1 cup whole milk

　　1 stick (1/2 cup) unsalted butter

　　Accompaniment: lightly sweetened whipped cream

　　

Step 1

Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 13- by 9-inch baking pan, knocking out excess flour.

　　

Step 2

Beat eggs with 2 cups sugar in a large bowl using an electric mixer at high speed until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve into batter when beater is lifted, 7 to 8 minutes in a stand mixer or 14 to 16 with a handheld.

　　

Step 3

Whisk together flour, baking powder, salt, and 1 tablespoon mace.

　　

Step 4

Bring milk and butter to a boil in a small heavy saucepan, then remove from heat.

　　

Step 5

Add flour mixture to egg mixture, stirring until just combined. Stir in hot milk mixture until combined (batter will be thin).

　　

Step 6

Stir together remaining 1/2 cup sugar and remaining 1/2 teaspoon mace in a small bowl.

　　

Step 7

Pour batter into baking pan and sprinkle evenly with mace sugar. (Sugar will form a crust as cake bakes.) Bake until pale golden and a wooden pick or skewer inserted in center comes out clean, 25 to 30 minutes.

　　

Step 8

Cool cake in pan on a rack until warm, at least 30 minutes. Cut into squares and serve warm or at room temperature.

　　Cooks' note:

　　Cake keeps in an airtight container at room temperature 3 days.