3 c. flour
1/4 tsp. baking soda
1 c. butter, softened
3 c. sugar
6 eggs
1 c. sour cream
pinch of salt
1 1/2 tsp. vanilla

Sift the 3 cups of flour and measure the 3 cups again. Resift with baking soda; set aside. In another bowl, place the softened butter; beat until creamy. Slowly add sugar, 1 cup at a time, beating well until light yellow and creamy. Add eggs, one at a time, beating well after each addition. Slowly add flour mixture, 1 cup at a time, beating well after each addition. Then, add sour cream, pinch of salt and vanilla. Mix until well blended.

Bake in a greased, floured 10-inch tube or Bundt pan at 300°F for 1 1/2 hours. Cake is done when cake tester comes out clean. Remove from oven; wait 5 minutes, then turn out on a wire cooling rack.

Yield: 16 servings.