• 1 cup(s) butter, softened
• 2 cup(s) sugar
• 5 piece large eggs
• 3 cup(s) all-purpose flour
• 1 teaspoons baking powder
• 1 teaspoons salt
• 3 cup(s) half-and-half
• 1 tablespoon vanilla extract

1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Sift together flour, baking powder, and salt. Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour into a greased and floured 12-cup Bundt pan.

3. Bake at 325° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool 30 minutes or until completely cool. Garnish, if desired.