1 c. (2 sticks) butter
5 eggs, separate yolks from whites
1/2 tsp. baking soda
3 c. plain flour
3 c. sugar
2 tsp. vanilla extract
1 c. buttermilk*

For a different flavor, add 1 teaspoon almond extract to the batter.

Preheat oven to 350°F. Whip egg whites until they are white and form stiff peaks. Set aside.

Cream butter and sugar, then add egg yolks. one at a time. Beat well. Stir in vanilla extract. Dissolve soda in 1 teaspoon warm water. Add to buttermilk. Add flour and milk alternately to sugar mixture, beginning and ending with flour. Fold in beaten egg whites. Pour into a greased 10-inch tube pan.

Bake at 350°F for 1 hour and 10 minutes. Cool in pan; do not invert. Serve plain, with icing, or as a base for fruit shortcakes.

*If you don't have buttermilk on hand, pour 1 tablespoon lemon juice or vinegar into a cup measure, fill the rest of the way with milk to make 1 cup. Stir well and let it sit for 5 minutes. Use as you would fresh buttermilk.