The version I use is:
Mrs. Goodfellow’s Dover Cake
(From Baking in America by Greg Patent)
1 cup (2 sticks) unsalted butter, at room temperature
1/2 tsp salt
2 cups sugar
8 large eggs
1/4 cup brandy
1/4 cup dry Madeira or
1 tablespoon orange flower water (or
2 3/4 cups rice flour (spooned into a cup and leveled)
Confectioners' sugar for dusting
1 Adjust an oven rack to the lower third position and preheat the oven to 325 F. Butter a 10-inch Bundt pan or coat with cooking spray and dust the inside with fine bread crumbs; knock out the excess and set aside.
2 Beat the butter in a large bowl with an electric mixer on medium speed until smooth and creamy, about 1 min. Add the salt and 1/4 cup of the sugar and beat for 20-30 seconds. Beat in the remaining 1 1/2 cups sugar and 1/4 cup at a time, beating for 20-30 seconds after each addition. Beat on medium-high speed for 5 min. Beat in the eggs one at a time, beating for 1 min after each addition.
3 Combine the brandy, Madeira or sherry and orange flower water (or rosewater) in a measuring cup. On low speed, add the rice flour to the butter mixture in 3 additions, alternating with the liquid, beginning and ending with the rice flour and beating only until each addition is incorporated. Scrape the batter into the prepared pan and smooth the top.
4 Bake for 50-55 min, until the cake is golden brown and springs back when gently pressed and a toothpick inserted into the thickest part comes out clean. Cool in the pan for 20 min. Cover with a wire rack and invert. Remove the pan and cool the cake completely.
5 Transfer the cake to a cake plate. Just before serving, dust with confectioners’ sugar. Cut into thin slices with a serrated knife. Wrapped airtight, the cake keeps well at room temperature for several days; it can be frozen up to one month.
Made with yeast, Spanish buns (below) require no kneading and only one rising, so are very easy to make. They are really more of a what we think of as a coffee cake, but include grated nutmeg and rosewater for flavor, which creates a distinctive, unique taste. Every time I make these older recipes I think it is such a shame many of these flavor combinations are no longer as popular. Maybe through speading the word, they will make a comeback!