1 c. vegetable shortening
3 c. sugar
1 1/2 tsp. vanilla or lemon extract
6 lg. eggs
3 c. all purpose flour
1/4 tsp. baking soda
1/2 tsp. salt
1 c. butermilk

Allow eggs and buttermilk to stand until they reach room temperature before starting cake.

Cream shortening and sugar. Add extract. Add eggs, one at a time, beating well after each addition. Sift dry ingredients and add to creamed mixture alternately with buttermilk. Spoon batter into greased 10 inch tube pan and bake at 325 degrees for 1 1/2 hours or until cake tests done in your oven. This batter may be used for layers, cup cakes, and wedding cakes.