1 c. white shortening
3 c. sugar
1 tsp. vanilla
5 lg. or med. eggs
1 c. buttermilk
1/2 tsp. baking soda
3 c. flour

Cream shortening, sugar and vanilla. Thoroughly beat in the eggs, one at a time. In a small bowl, stir together buttermilk and baking soda; it will bubble up. By hand, stir in half the flour and half the buttermilk mixture; stir only until mixed and then add the remainder. Stir by hand only until mixed.

Pour into a well-greased and floured angel food pan or bundt pan. Bake in 325 degree oven for 1 hour and 20 minutes or until tests done. Cool for about 10 minutes before removing from pan. Ice, or glaze as you like.