All ingredients should be at room temperature before mixing.
Two sticks butter
One scant teaspoon baking powder
One-half cup Crisco
One-eighth teaspoon salt
Two and two-thirds cup sugar
Two-thirds cup milk
Five eggs
Two teaspoons vanilla
Three and one-third cups White Lily flour (sifted before measuring)
Cream butter in electric mixer.
Add Crisco and cream two minutes.
Add sugar and cream for six minutes.
Add eggs, one at a time, beating after each.
Combine flour, baking powder, and salt.
Add to mixer, alternating with milk.
Add vanilla.
Transfer batter to a pair of greased and floured loaf pans or tube pan.
Bake at 300 until done, about an hour and a half.
Cake is done when golden brown and pulling away from sides of pan.
Turn the cake out right away.
