lumicero/recipes-ing2inst huggingface dataset:
Title: Cherry, Prunes And Almond Bread Pudding for Valentine's Day!
Ingredients:
- 1/2 cherries
- 10 -12 prunes
- 2 cherry juice
- 4 egg
- 1/2 sugar
- 1 cinnamon
- 3/4 fresh cherries
- 3
- 1/4
- 10 -12
- 2
- 1/4
Instructions:
1. Blanch almonds in 1 cup of hot water for 5 minutes.
2. Drain, peel and slice.
3. Take bread cubes in a bowl.
4. Pour 2 tbsps.
5. of cherry juice over them and keep aside.
6. In another bowl, mix egg, cream and sugar.
7. Add tinned cherries and 2 tbsps.
8. of cherry juice and mix.
9. Mix in prunes, sliced almonds, cherry juice soaked bread and cinnamon powder.
10. Transfer the mixture into a microwaveable glass bowl.
11. Cook on HIGH power level for 5 minutes.
12. Allow standing time of 2 minutes.
13. Turn out onto a serving dish.
14. For the sauce preparation, wash and dry fresh cherries.
15. Take cherry jam, the remaining cherry juice and fresh cherries in a pan.
16. Cook for 5 minutes.
17. Pour the sauce over the pudding.
18. Sit back and serve warm.
Title: Vanilla Passion
Ingredients:
- 5 passion fruit
- 2 mint leaves
- vanilla ice cream
Instructions:
1. Mix passion fruits with mint
2. That´s it, your vanilla ice cream dressing is done.
3. Deluxed version: put this desert over a waffle.
Title: Homemade Mallomars
Ingredients:
- 3/4 unflavored gelatin
- 1 cold water
- 1 1/4 granulated sugar
- 1 light corn syrup
- 1/4 salt
- 1 vanilla extract
- 1/2 confectioners' sugar
- 1 1/2 flour
- 1/2 baking soda
- 1 salt
- 1/2 cinnamon
- 1 butter
- 8 brown sugar
- 1/2 honey
- 2 vanilla
- 1 dark chocolate
- 1/4
- 1 1/2
Instructions:
1. For marshmallows. Spray an 11 x 15 cookie sheet with cooking spray and cover with parchment. Spray parchment with cooking spray and dust heavily with 1/4 cup confectioners sugar.
2. Combine 1/2 cup water with 3 packets of unflavored gelatin in electric mixer. Mix together using whisk attachment.
3. In a small saucepan, combine sugar, syrup, salt and remaining 1/2 cup water and cook over medium heat using a candy thermometer, to 240 degrees.
4. Turning on mixer to low speed, immediately pour in hot syrup, continue beating over high speed until marshmallow cools and thickens. This will take 10 to 15 minutes.
5. Immediately pour marshmallow on to prepared cookie sheet, using lightly sprayed spatula so marshmallow doesn't stick. Spread evenly and sprinkle top with remaining confectioners sugar. Allow to cool completely. Cut into about 80 squares with bench scraper, knife, or spatula If they are still too sticky, use more confectioners sugar on bench scraper.
6. For graham crackers, cream butter, vanilla and sugars in mixer.
7. Combine dry ingredients and add alternately with milk until all is combined.
8. Flatten dough into a rectangle, wrap in plastic wrap and chill for at least 1/2 hour.
9. Roll dough on floured surface with floured rolling pin, to about 1/8 inch thick.
10. Cut into 1-1/2 inch squares. You should have about 80 cookies.
11. Place on cookie sheets. You can place them pretty close together, since they don't spread. Prick with fork to prevent puffing.
12. Bake at 350 degrees for 12-14 minutes, until lightly browned.
13. While cookies are still hot, place one marshmallow on each. They should stick to cookie. Allow to cool before dipping.
14. Melt chocolate on 1/2 power in microwave or over double boiler.
15. Dip each cookie, one at a time in melted chocolate, marshmallow side down. Then turn over and lift out with a fork. Tap on bowl to allow excess chocolate to drip, scrape bottom of fork and place cookie on parchment, pushing off fork with another fork or knife. Touch up any open spots with chocolate. Allow to cool until chocolate is firm. Can be refrigerated to chill.
Title: Baked Rice Pudding With Peaches
Ingredients:
- 1 short-grain rice
- 3 milk
- 1 butter
- 1 cinnamon stick
- 2 eggs
- 1/3 granulated sugar
- 14
Instructions:
1. In a medium saucepan bring the milk, rice cinnamon stick and butter to simmer over low heat. Let it simmer uncovered for 20 minutes until rice is soft. Stirring occasionally. Should be wet. If is dry add some syrup from peaches or water.
2. Discard cinnamon stick.
3. Let it cool and stir once a while to keep it wet and creamy.
4. Preheat oven to 350°F.
5. In a medium bowl whip the egg whites until stiff peak form. Set a side.
6. In a medium bowl mix egg yolks and sugar until light in color.
7. Strain peaches and cut in slices if need it. Discard syrup.
8. Pour egg yolk mixture into cooled rice and stir well. Fold in whipped egg whites.
9. Butter or spray 10 inch rounded baking dish.
10. Pour half rice mixture in add peaches on top and cover with rest of rice mixture.
11. Sprinkle with sugar on a top if you like.
12. Bake uncovered until golden brown about 1 hour.
Title: Dark Chocolate Walnut Raspberry Cookies
Ingredients:
- 1 1/2 unbleached all-purpose flour
- 1/3 powdered sugar
- 1 cornstarch
- 1/2 salt
- 10
- 1/2
- 1/4
- 8
- 1
Instructions:
1. Using an electric mixer preferably fitted with the paddle attachment, mix the flour, powdered sugar, cornstarch and salt in a large bowl to blend. Add the butter and mix on low speed until dough forms. Stir in ½ cup finely diced walnuts. Roll the dough into an even 10-inch log, and roll in coarsely chopped toasted walnuts. Wrap the log in waxed paper and refrigerate until firm, about 2 hours. (Can be prepared up to 4 days ahead.).
2. Preheat the oven to 350°F . Line 2 heavy large baking sheets with parchment. Using a long sharp knife, slice the dough into thin rounds. Arrange the rounds on prepared baking sheets, spacing evenly. Bake until golden brown, about 10 minutes. Spoon a teaspoon of jam onto half of the cookies. Return the cookies to the oven and continue baking until the jam just begins to bubble at the edges, about 2 minutes. Remove the cookies from the oven. Place a plain cookie atop cookies with jam, forming a sandwich. Cool completely.
3. Arrange cookies on the parchment-lined baking sheets. Dip a fork into the melted chocolate and gently wave the fork over the cookies, allowing the chocolate to drizzle over the cookies in a decorative pattern. Immediately sprinkle the cookies with remaining coarsely chopped nuts. Chill until chocolate sets. Store the cookies in an airtight tin up to 3 days.
Title: Rum Raisin Spice Cookies
Ingredients:
- 3/4 raisins
- 1/4 hot water
- 1/4 sugar
- 1 allspice
- 1 eggs
- 3 1/2 powdered sugar
- 1 milk
- 2 vanilla extract
- 3/4
- 2 -4
- 1
Instructions:
1. Heat oven to 350°. Place raisins and ¼ tsp extract in a small bowl with hot water to cover for 15 minutes; then drain well. Mix sugar and allspice in a small bowl; set aside.
2. In large bowl, add cake mix, oil, rum extract, eggs and raisins. Mix until dough forms.
3. Shape ¾ tablespoonfuls of dough into balls; roll in sugar allspice mixture. On ungreased (or parchment covered) cookie sheets, place balls about 1½" apart. Flatten slightly.
4. Bake 10 - 12 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store tightly covered. Makes 4 dozen.
5. Glaze: Mix powdered sugar, milk and vanilla. Drizzle over cookies with tines of a fork. Set aside until glaze is set.
Title: Rosemary Orange Pound Cake
Ingredients:
- 1 butter
- 4 -5 eggs
- 2 cake flour
- 1 baking powder
- 1 sugar
- 1/4 honey
- 1 fresh rosemary
- 1/4 dried rosemary
- 2 powdered sugar
- 2 fresh rosemary
- 1
Instructions:
1. Allow butter and eggs to stand at room temperature for 30 minutes.
2. Grease and lightly flour two 8x4x2-inch loaf pans.
3. Combine flour and baking powder.
4. Set aside.
5. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds or until softened.
6. Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 6 minutes or until very light and fluffy.
7. Beat in honey.
8. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently.
9. (Batter may look slightly curdled.) Gradually add flour mixture, beating on low speed just until combined.
10. Gently stir in snipped or crushed rosemary, orange flower water or extract, orange peel, and orange juice.
11. Pour batter into prepared pans.
12. Bake in a 325 degree F oven about 45 minutes or until wooden toothpick inserted in centers comes out clean.
13. Cool in pans for 10 minutes.
14. Remove from pans, and cool on wire racks.
15. For glaze, stir together powdered sugar and 2 teaspoons orange juice.
16. Drizzle over cakes.
17. If desired, top with rosemary sprigs.
18. Make-ahead tip: Prepare cakes as directed, except do not glaze.
19. Place in a freezer container, and freeze for up to 3 months.
20. To serve, thaw at room temperature.
21. Glaze as directed above.
Title: Kiri Pani (Yogurt and Treacle)
Ingredients:
- 14 yogurt
- 8 jaggery
- 1/2 water
Instructions:
1. Plain, Vanilla for Honey yogurt can be used.
2. In a heavy-bottomed pan bring the jaggery and the water slowly to the boil.
3. The heat should be kept to a minimum until the jaggery has dissolved.
4. Once the jaggery has dissolved bring it to the boil and allow to reduce until you have a thick pouring sauce.
5. Strain into a sauceboat or jug and pour over the yogurt before serving.
6. I was lucky to find my jaggery at a local food co op, but you may have to order if offline.
Title: White Chocolate Macadamia Nut Cookies
Ingredients:
- 1/2 unsalted butter
- 1/3 granulated sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla extract
- 1/2 table salt
- 1/4 baking soda
- 1 1/2 all-purpose flour
- 6 white chocolate
- 1/3 sea salt
Instructions:
1. Preheat oven to 350°F Line baking sheet with parchment paper or a Silpat.
2. In bowl of stand mixer using paddle attachment, cream together butter and sugars until smooth and fluffy, about 3-4 minutes on medium high. Add egg and mix just until incorporated. Add vanilla, mixing just until incorporated.
3. In a separate bowl, whisk together the flour, salt, and baking soda. Gently combine the flour mixture with the butter/sugar mixture until the flour is just mixed inches.
4. Fold in white chocolate chips and macadamia nuts.
5. Refrigerate for at least a half hour, or at most 3 days. Make golfball sized balls and flatten a bit, or use a medium sized cookie dough scoop. Sprinkle with sea salt, if desired.
6. Bake for 12-14 minutes, or just until bottoms of cookies are light golden brown. Cookies may seem soft and underdone, but they will set upon cooling.
7. Cool 5 minutes on baking sheet and use flat spatula to transfer them onto cooling rack.
Title: Chocolate Cut out Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 baking powder
- 1 1/4 salt
- 1 butter
- 1/2 shortening
- 1/4 white sugar
- 1 1/3 egg
- 1
Instructions:
1. Sift together the flour, cocoa, baking powder and salt until well blended .
2. cream butter and sugar until smooth in a eparate bowl, then beat in the egg and yolk. mix the sifted ingredients into the creamed butter slowly
3. Divide dough and refrigerate for at least 3 hours.
4. heat the oven to 375 degrees F and on a lightly floured surface roll out the chilled dough to about 1/6 inch thickness and cut dough into shapes. Be careful its sticky!
5. Bake cookies 8 to 10 then let cool on sheets for a few minutes before removing them to a rack.
Title: Jam Cake
Ingredients:
- 1 1/2 sugar
- 1 butter
- 3 eggs
- 1 cinnamon
- 1 allspice
- 1 clove
- 3 self rising flour
- 1 buttermilk
- 1 baking soda
- 1 raisins
- 1 sugar
- 1 coconut
- 8 raisins
- 2
- 1/3
- 1
Instructions:
1. Cream together butter, sugar, and add eggs.
2. Sift together spices and flour.
3. Mix buttermilk and baking soda.
4. Add flour and liquid alternately.
5. Fold in jam, raisins and nuts.
6. Bake in 4 layers at 350 degrees F for 30 to 45 minutes or until toothpick inserted in center of each layer comes out clean.
7. For filling:
8. Cook yolks, sugar and orange juice in double boiler until thick.
9. Fold in nuts, coconut, and raisins.
10. Put filling between each layer of cake and on top of cake.
Title: Oreo Cake
Ingredients:
- 1/2 unsalted butter
- 1 milk
- 2 vanilla extract
- 2 1/4 flour
- 2 flour
- 1 baking powder
- 1/2 salt
- 1 2/3 sugar
- 3 cream cheese
- 45 butter
- 8 vanilla extract
- 1/2 powdered sugar
- 1 milk
- 3 -4
- 2
Instructions:
1. Preheat over to 350°F Grease and flour two 8-9 inch pans.
2. Twist apart 24 Oreos. Place the wafer with filling on it, filling side up, in the bottom of one of your pans. Cut other wafers in half. Crush the other wafer halves, also for garnishing.
3. Cut the remaining Oreo cookies into quarters with a sharp knife. Toss with 2 Tbsp flour and set aside. (I didn't toss them in flour.).
4. In a large bowl cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla and mix to combine.
5. In a separate bowl mix together the flour, baking powder, and salt.
6. Add the dry ingredients to butter mixture. Mix until integrated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the quartered cookies.
7. Fill 2 8 or 9-inch cake pans. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes for 15 minutes before removing from the pan.
8. For the frosting, Cream butter and cream cheese until fluffy. Add vanilla extract. Slowly add powdered sugar until desired consistency is reached.
Title: Banana Nut Cake with Whipped Cream Frosting
Ingredients:
- 2 all-purpose flour
- 1 2/3 sugar
- 1 1/4 baking soda
- 1 salt
- 3/4 baking powder
- 2/3 shortening
- 2/3 buttermilk
- 3 eggs
- 2 bananas
- 1 banana
- 2/3 pecans
- 1 heavy cream
- 3 granulated sugar
- 1 confectioners' sugar
- vanilla
Instructions:
1. Heat oven to 350*.
2. Grease and flour oblong pan, 9x13x2 inches, or three 8-inch or two 9-inch round layer pans.
3. Measure all ingredients except frosting into large mixing bowl.
4. Blend 1/2 on low speed, scaping bowl constantly.
5. Beat 3 minutes on high speed scraping bowl occasionally.
6. Pour batter into pan (s).
7. Bake until toothpick inserted in center comes out clean, oblong 45 to 50 minutes, layers 35 to 40 minutes.
8. Cool.
9. Before serving frost cake with whip cream frosting, and garnish with banana slices.
10. WHIP CREAM FROSTING: In a chilled bowl beat 1 cup chilled whipping cream and 3 tsps.
11. sugar.
12. Fold in 1 tsp vanilla.
13. Yields 2 cups.
Title: Char's Moist Red Velvet Cake
Ingredients:
- 2 1/2 cake flour
- 1 1/2 sugar
- 1 baking soda
- 1/2 salt
- 2 cocoa powder
- 1/2 butter
- 1 buttermilk
- 2 eggs
- 2 white distilled vinegar
- 1 vanilla extract
- 1 cream cheese
- 9 confectioners' sugar
- 2 1/2 unsalted butter
- 1/2 vanilla extract
- 2
Instructions:
1. Red Velvet Cake:
2. Preheat the oven to 350 degrees F. Lightly oil and cocoa powder 2 (9 by 2-inch round) cake pans. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
3. Cream Cheese Frosting:
4. In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.) Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days. Yield: enough to frost a 3 layer (9-inch) cake.
5. Frost the cake:
6. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting.
Title: Simple Sour Cream Chocolate Frosting
Ingredients:
- 150 chocolate chips
- 1/2 sour cream
Instructions:
1. Heat the chocolate chips in a bowl over hot water until melted.
2. Remove from heat and beat in sour cream.
3. Easy!
4. Use for on cakes, cookies, muffins or whatever you fancy.
Title: Bad Carol's Cranberry Delight
Ingredients:
- 8 cream cheese
- 1/4 lemon juice
- 2 mini marshmallows
- 1 cranberry sauce
- 1 pineapple tidbits
- 1/2 pecans
- 1
Instructions:
1. Have cream cheese at room temp and on med speed beat till smooth.
2. Add pineapple juice and lemon juice blend well.
3. Add cranberry sauce,nuts,pineapple and marshmallows; blend well.
4. Fold in whipped topping and blend well till color is mixed even.
5. Spread in 9x13-inch pan.
6. Chill for at least 6hrs. (I chill overnight to let all the flavors blend and mellow).
Title: Chocolate Chip Cheesecake Dip
Ingredients:
- 8 Cool Whip
- 2 cream cheese
- 1/3 sugar
- 2
Instructions:
1. Beat cream cheese and sugar together in a large bowl with an electric mixer on medium speed until well blended.
2. Gently stir in cool whip until mixed and then gradually add the chocolate chips.
3. Refrigerate for 2 hours before serving.
4. Serve with graham cracker sticks for dipping.
Title: Grandma's Buttermilk Spice Cake
Ingredients:
- 1 shortening
- 2 sugar
- 4 eggs
- 3 flour
- 2 1/2 baking powder
- 1/2 salt
- 1 nutmeg
- 1 cinnamon
- 1 ground cloves
- 1 1/2 buttermilk
- 2 vanilla
- 1/3 buttermilk
- 1 baking soda
- 1 sugar
- 1 milk
- 1 vanilla instant pudding mix
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease and lightly flour two 9" round cake pans.
3. In a large bowl, cream together shortening, sugar and eggs.
4. In a separate bowl, sift together flour, baking powder, salt, nutmeg and cinnamon.
5. Add to creamed sugar mixture.
6. Beat together and while mixing, add 1 1/2 cups buttermilk and the vanilla.
7. Beat on medium until well mixed.
8. In a small, separate bowl, mix 1/3 cup buttermilk with 1 teaspoons baking soda.
9. With a spatula, gently fold the baking soda and buttermilk mixture to batter.
10. Divide the batter into the two 9" round pans and bake at 350 F for 30 minutes or until toothpick comes out clean.
11. Let cakes cool.
12. Meanwhile, prepare icing by mixing all ingredients in a large mixing bowl.
13. Whip hard for 5-10 minutes.
14. Place one cake on a cake plate.
15. Put approximately 1/3 frosting on top of the cake. Top with the second cake.
16. Frost the top of the second cake and the sides of both cakes.
17. Enjoy!
Title: Vegan With a Vengeance Chocolate Chip Cookies
Ingredients:
- 1 margarine
- 1 1/4 sugar
- 1 molasses
- 2 vanilla extract
- 2 1/2 all-purpose flour
- 1 baking soda
- 1 salt
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. Cream together the margarine and sugar until fluffy.
3. Add the molasses and vanilla.
4. Add the flour, baking soda, and salt, and mix well.
5. Fold in the chocolate chips.
6. Drop by teaspoonfuls spaced a little over 2 inches apart onto ungreased cookie sheets.
7. Bake for 8 to 10 minutes, until ever so slightly browned. Let cool on the baking sheets for 5 minutes, then transfer to a cooling rack.
Title: Peaches N Cream Cake
Ingredients:
- 1 sweetened condensed milk
- 1 cold water
- 1 vanilla instant pudding mix
- 1
- 2
- 4
- 1
Instructions:
1. Cut cake into 1/4 inch slices; arrange half the slices on bottom of 13x9 inch baking dish.
2. In large bowl, combine sweetened condensed milk, water and extract. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream.
3. Spread half the cream mixture over cake slices; arrange half the peach slices on top. Repeat layering, ending with peach slices. CHILL 4 HOURS or until set. Cut into squares to serve. Refrigerate leftovers.
4. THE ANGLE FOOD CAKE CAN BE STORE BOUGHT TO SAVE TIME.
Title: My Heavenly Rice Pudding
Ingredients:
- 1 cooked rice
- 2 1/2 milk
- 3 eggs
- 3/4 raisins
- 1 vanilla extract
- 1/4 salt
- 1/2 cinnamon
- 1/4 nutmeg
Instructions:
1. Preheat oven to 325°F.
2. Lightly grease a 9-inch baking dish.
3. Mix all stuff together except for the cinnamon and nutmeg. Pour into baking dish and place in a pan of water about 1 inch deep.
4. Bake for 1 1/2 hours, or until lightly browned and set.
5. Combine cinnamon and nutmeg together and sift over the top of the pudding.
6. Take pan from oven; let cool slightly and then cut into squares. Enjoy!
Title: Quick Pumpkin Pudding
Ingredients:
- 1 vanilla pudding mix
- 1 evaporated milk
- 1 Libby's canned pumpkin
- 1 pumpkin pie spice
- 1
Instructions:
1. In large bowl, beat pudding mix and milk; refrigerate for 5 minutes.
2. Add pumpkin and pumpkin pie spice; mix well.
3. Spoon into dessert dishes and refrigerate until ready to serve, using whipping cream as a topping.
Title: Easy Apple Cake
Ingredients:
- 1 eggs
- 1 butter
- 3 margarine
- 1 brown sugar
- 1/3 pecans
- 1 all-purpose flour
- 1
Instructions:
1. Mix dry yellow cake mix, can of apple pie filling and 3 eggs in a large bowl with mixer for 2 minutes.
2. Pour batter into a 9" x 13" cake pan.
3. Mix ingredients for topping in small bowl and sprinkle topping on top of unbaked cake batter.
4. Bake cake for 35-40 minutes at 350 degrees.
5. Top cake with whip cream, if you like.
Title: Peanut Butter & Chocolate Cookies
Ingredients:
- 1 sugar
- 1 peanut butter
- 1 egg
- 2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit
2. Mix all the ingredients together in a medium sized mixing bowl.
3. Place tablespoon size balls of dough on the baking sheet and bake for 9-11 minutes.
4. Enjoy!
Title: Buttermilk Pound Cake
Ingredients:
- 1 1/3 butter
- 2 1/2 sugar
- 6 eggs
- 3 all-purpose flour
- 1/2 buttermilk
- 1 vanilla extract
Instructions:
1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand 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. Add flour to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
3. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).