– from How to Cook Everything by Mark Bittman
1/2 lb. (2 sticks) unsalted butter, softened, plus some for greasing the pan
2 c. (9oz.) cake or all-purpose flour
1 tsp. baking powder
pinch of salt
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/8 tsp. ground cloves
1 c. sugar
5 eggs, separated
2 tsp. vanilla extract (or bourbon)
Preheat the oven to 350 degrees. Butter a 9 x 5-inch loaf pan. Combine the flour, baking powder, salt, nutmeg, ginger, allspice, and cloves in a bowl and set aside. Use an electric mixer to cream the butter until it is smooth. Add about half the sugar and beat until it is well blended, then add the remaining sugar. Beat until the mixture is light in color and fluffy in texture, scraping down the sides of the mixing bowl if necessary. Beat in the egg yolks, one at a time. Mix in the dry ingredients by hand just until smooth; do not over mix, and do not beat. Add the vanilla and stir until blended. Beat the egg whites until they hold soft peaks; fold them in gently but thoroughly. Turn into the loaf pan and bake for about 1 1/4 hours, or until a toothpick inserted into the top comes out clean. Let the cake rest in the pan for 5 minutes before inverting onto a rack. Remove the pan, then turn the cake right side up. Cool before slicing. Store at room temperature, covered with waxed paper, for a day or two; you can gain a couple more days by wrapping in plastic, but at some loss of texture.
