1 lb. (2 c.) softened butter
3 1/2 c. sugar
10 eggs
4 c. flour
1 tbsp. vanilla

Cream butter and sugar until fluffy. Add eggs (2 at a time) and beat well each time. Beat in flour and vanilla until batter is well blended.

Pour into 12-inch tube pan or Bundt pan. Make sure it is big enough pan because the cake almost doubles in size. Bake at 325 degrees for 1 1/2 hours. Test for doneness with a toothpick before removing. Cool completely before removing from pan.