White Spice Poundcake

Directions

1. 1
   Preheat the oven to 350 degrees.
2. 2
   Grease and flour one 6-cup fluted tube pan or loaf pan; if using a loaf pan, grease, line the bottom with parchment or wax paper, and then grease again and flour.
3. 3
   In a medium-size bowl, lightly combine the milk, egg whites and brandy.
4. 4
   In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
5. 5
   Add the butter and half of the egg mixture.
6. 6
   Mix on low speed until the dry ingredients are moistened.
7. 7
   Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate.
8. 8
   Scrape down the sides.
9. 9
   Add the remaining egg mixture in two batches, beating for 20 seconds after each addition to incorporate the ingredients.
10. 10
    Scrape down the sides.
11. 11
    Scrape the batter into the prepared pan and smooth the surface with a spatula.
12. 12
    The batter will almost fill the pan.
13. 13
    Bake 40 to 50 minutes in a fluted tube pan (45 to 55 minutes in a loaf pan) or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center.
14. 14
    (The cake should start to shrink from the sides of the pan only after removal from the oven.)
15. 15
    For an attractive split down the middle of the crust when using a loaf pan, wait until the natural split is about to develop (about 20 minutes) and then with a lightly greased sharp knife or single-edged razor blade make a shallow mark 6 inches long down the middle of the cake.
16. 16
    This must be done quickly so the oven door does not remain open very long or the cake will fall.
17. 17
    When the cake splits, it will open along the mark.
18. 18
    Let the cake cool in the pan on a rack for 10 minutes and invert onto a greased wire rack.
19. 19
    If baked in a loaf pan, to keep the bottom from splitting reinvert so the top is up.
20. 20
    Cool completely before wrapping airtight.