I either got the recipe from my Aunt Frances or from my friend Suzanne's Mom.  It was quickly one of my favorites.  Simple to make, rich and moist, it is a pleasure to eat.  I like to vary it up - adding chocolate chips. The batter is so dense it holds the chips in place (and I am a chocoholic!).  

Servings:  12-16

Prep: 20 Minutes
Cook: 1 hour
Remove from pan after 10 minutes. Let it cool down.

1 Cup Butter
2 Cups Sugar
4 Eggs
3 Cups Sifted Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Cup Milk
2 Teaspoons Vanilla

Preheat oven to 350 degrees.  Flour and dust either a 9 inch tube pan or a bundt pan.

In a bowl, cream butter until light and then gradually beat in the sugar.  Add eggs one at a time to the mixture. 

Sift flour and baking powder and salt together in a bowl.  Combing milk and vanilla in a measuring cup.

Add flour mixture to creamed mixture in batches, alternating with the combined milk and vanilla. 

Optional: Stir in chocolate chips with a spoon. Use your judgment on quantity (I use about a cup). 

Beat until satiny smooth batter is achieved. 

Bake for an hour. Test for doneness by inserting a toothpick into th cake. If clean - then it is done.  If not bake for another 3 minutes and test, repeating until done.