Ingredients
3 cups all-purpose flour
3 cups granulated sugar
6 large eggs (room temperature)
1 cup unsalted butter (softened)
1 cup shortening
1 cup whole milk
2 teaspoons vanilla extract
1/2 teaspoon salt
Instructions
Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans.
In a large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour and salt.
Gradually add the flour mixture to the creamed mixture, alternating with the milk, beginning and ending with the flour. Mix until just combined.
Pour the batter into the prepared pan(s) and smooth the top.
Bake for 90–100 minutes (for bundt pan) or 60–70 minutes (for loaf pans), or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely