GETTING READY:

1. Allow butter and eggs to come to room temperature.

2. Grease and flour a tube or bundt pan. You may need to line the sides of the tube pan with waxed paper so that is above the top of the pan 2 to 3 inches. This is a very tall cake.

3. Preheat oven to 350 degrees.

MAKING:

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

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

6. Add one at a time 10 large eggs, beating 1 minute after each addition.

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

8. Add vanilla and mix in completely.

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

10. Bake at 350 degrees F for 1 hour and 25 to 30 minutes.

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

SERVING:

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

NOTES:

Cooking time vary depending on if your oven is calibrated and if you use a light or dark pan. Test the cake before the recommended time. If the cake is too dry, you baked it too long.