Instructions: Two-step Method: Place flour, sugar, butter, milk, eggs, and vanilla (in that order) in a 4-quart bowl. Beat at low speed with a heavy-duty electric mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Pour into a greased and floured 10-inch tube pan.

Bake at 325 degrees for 1 hour and 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on wire rack.

Traditional Method: Beat butter at medium speed with an electric mixer 2 minutes or until creamy; gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add flour to butter mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake as directed in two-step method.

This recipe yields 1 (10-inch) cake.

Comments: This cake requires a heavy-duty stand mixer with a 4-quart bowl and a paddle attachment. For testing purposes only, we used a KitchenAid mixer.

Yield: 1 cake

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