5 c. solid shortening (Crisco)
12 1/2 c. sugar
5 tsp. vanilla
30 eggs
15 c. cake flour, sifted
10 tsp. baking powder
5 tsp. salt
2 1/2 tsp. nutmeg
5 c. dairy sour cream
2 1/2 c. milk
5 c. finely chopped nuts

Preheat oven to 325 degrees. Grease and flour 10 inch tube pan or bundt pan.

In large mixer bowl, beat shortening and sugar until light and fluffy. Add vanilla, then eggs, one at a time, beating until very smooth. Meanwhile, sift together flour, baking powder, salt and nutmeg; add to sugar mixture alternately with sour cream and milk, beginning and ending with flour.

Beat just until blended; fold in pecans. Turn into prepared pan and bake for 1 hour and 15 minutes or until done. Cool in pan 15 minutes, then turn out on a wire rack and finish cooling.

You can add 4 cups raisins or dates. Make a good holiday cake.