1 1/2 c. butter, softened
1 lb. confectioners sugar, preferably sifted
6 eggs
1 tsp. vanilla
2 3/4 sifted cake flour or 2 1/2 c. unsifted

In large mixer bowl beat butter until creamy. Gradually beat in sugar, beating well after each addition, until light and fluffy. Beat in eggs one at a time, beating well after each. Beat in vanilla. Gradually and gently stir in flour, blending just until flour is thoroughly incorporated (do not overmix).

Turn into well-buttered and lightly floured 3-quart fluted or plain tube pan. Bake in preheated 300 degree oven 1 1/2 hours or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Turn out on rack; cool completely. If desired, sprinkle with powdered sugar. Best if made 24 hours before serving.