• Preheat oven to 350°F. Grease and flour 3 9-inch cake pans, a 10-inch tube pan, muffin tins or an 11x17-inch sheet cake pan.
• Sift together the flour, baking powder, baking soda, salt and mace. Set aside.
• With an electric mixer, cream the shortening and sugar for 5 minutes. Add the eggs, one at a time, beating well after each addition.
• Beginning and ending with dry ingredients, add the dry ingredients to creamed mixture alternately with buttermilk and vanilla. Pour into the prepared pan.
• For cake pans: Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Allow to cool for 10 minutes, then invert onto wire racks to finish cooling.
• Makes 12 servings.

In the above photo for this cake, we also used Pineapple Filling, a delicious addition to this cake, and the always dependable, always delicious Cream Cheese Frosting.

For Tube Pan: Bake at 350°F for 1 hour and 10 minutes. Check at 1 hour with wooden pick or cake tester. Allow to cool for 10 minutes, then invert onto wire rack to finish cooling.

For Cupcakes: Bake at 375°F for 20 minutes in greased muffin tins or paper liners in muffin tins, filling half full. Makes approximately two and a half dozen cupcakes.

For Sheet Cake: Pour into greased and floured 17x11-1/2x2-1/4-inch pan. Bake at 350°F for 1 hour or until wooden pick inserted in center comes out clean.

The serving dishes in our photograph are Fiesta dinnerware.

Kitchen tools you'll need: 8-inch or 9-inch Cake Pans or Bundt cake pan or Muffin Tins, Electric Mixer, Mixing Bowls, Rubber Spatula, Sifter, Wire Cooling Racks