Step 1

Allow butter and eggs to come to room temperature.

Step 2

Grease and flour a tube pan or bundt pan. The cake is too large for a regular bundt pan. You need a 10-15 cup bundt pan like this which is larger than a standard bundt. If you don't have a tube pan or large bundt pan, you can make cupcakes with the extra batter. Don't fill the pan closer than 2 inches from the top, or it may overflow. You can use shortening and sugar or use cake release from Wilton! You may need to line the sides of the tube pan with waxed paper so that it is above the top of the pan 2 to 3 inches as shown in the photo. This is a very tall cake.

Step 3

Preheat oven to 350 degrees.

Step 4

Cream 2 cups butter until soft and there are no lumps.

Step 5

Add 3 and 1/2 cups granulated sugar and cream until light and fluffy.

Step 6

Add one at a time, beating until just mixed in before adding the next egg.

Step 7

Lower speed on mixer to low and slowly add 4 cups sifted all-purpose flour.

Step 8

Add vanilla and mix in completely.

Step 9

Spoon batter into prepared tube or bundt pan. (If using a bundt pan, make sure it's large enough for batter to double in size.)

Step 10

Bake at 350 degrees F for 1 hour and 20 minutes.

Step 11

*PLEASE NOTE - Cooking times vary depending on several factors: if your oven is calibrated and cooking accurately, if you use a light or dark pan, and if you set the cake pan on a cookie sheet to cook. TEST the cake before the shortest recommended time and adjust from there. This is a wonderfully moist cake but it will be dry if you cook it too long.

Step 12

Test for doneness with a wooden pick. Insert pick in the center of the cake, if pick comes out clean or with dry crumbs, it is done.

Step 13

Remove cake and allow to cool on a wire rack 30 minutes before inverting onto a serving platter.

Step 14

The recipe is correct as written. There are no baking soda or baking powder in it.