1. Preheat the oven to 325, with a shelf in the center. Butter 4 small (6X3-inch) loaf pans. (Alternatively, use two 8X4 inch pans.)

2. Cream the butter well in the large bowl of an electric mixer, beating it on medium-high or high speed until it is fluffy. Add the sugar gradually, continuing to beat, then beat the mixture 2 minutes longer. Add the eggs, one at a time, beating after each addition until the egg is completely incorporated. Add the brandy, vanilla, and mace, then beat the mixture at high speed, scraping down the bowl occasionally, for 5 minutes.

3. Meanwhile, sift together the flour, baking powder and salt.

4. Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with dry ingredients and mixing the batter on low speed after each addition just until it is incorporated. Scrape the bowl down and beat the batter on medium speed for a few additional seconds after the last addition.

5. Divide the batter equally among the prepared pans; smooth the tops. Bake the cakes in the center of the preheated oven until a cake tester emerges clean when inserted into the center, 40 to 45 minute (for the smaller cakes) or 50 to 60 minutes (for larger cakes).

6. Remove the pans to a wire rack and let the cakes cool in their pans, then unmold them and leave them on the rack for an hour or so to lose any lingering warmth. Wrap them individually in foil and let them mellow for at least 24 hours before serving.

7. Room temperature storage is satisfactory for a week or so, but it's preferable to refrigerate the cakes if you plan to store them for up to 2 weeks. For even longer storage, double-wrap the cakes in foil, seal the seams, and freeze the cakes. Frozen cake should be defrosted in its wrapping.

To serve: Add a simple icing if you wish, but it isn't essential; a light dusting of confectioners' sugar is a better choice.

Recipe from Fancy Pantry.