Caraway Cake

A light and simple cake flavored with caraway seeds and a hint of mace. The glaze makes it pretty enough for the tea table.

1 cup (2 sticks) unsalted butter, at room temperature
1 2/3 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon mace
2 2/3 cups sifted cake flour
8 egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon salt
3 tablespoons caraway seeds

GLAZE

1 1/2 cups sifted confectioners' sugar
2 tablespoons hot milk
3/4 teaspoon vanilla extract

1. Preheat the oven to 350 degrees. Grease and flour a 10-inch bundt or tube pan and set aside.

2. In a mixing bowl, cream the butter, gradually adding 2/3 cup sugar, and beat until creamy. Add the vanilla and mace and continue mixing. Gradually beat in 1 2/3 cups of the sifted cake flour.

3. In another bowl, beat the egg whites with the cream of tartar and salt until foamy. Gradually add the remaining 1 cup sugar and continue beating until the egg whites are stiff. Add a quarter of the egg white mixture to the batter and mix thoroughly with a wooden spoon. Fold the batter into the remaining egg whites and sprinkle with the remaining 1 cup flour. Gently fold the caraway seeds into the mixture, being careful not to overmix. Pour the batter into the prepared pan. Bake for 45 minutes, or until a toothpick comes out dry. Let cool in the pan for 15 minutes and carefully turn out onto a rack to cool completely.

4. To make the glaze, mix the confectioners' sugar, hot milk, and vanilla in a small bowl. Pour over the top of the cooled cake, letting some run down unevenly on the sides. Cut the cake into thin slices and serve.

MAKES ONE 10-INCH CAKE