• 1

  In a large bowl, beat butter with an electric mixer until creamy.

• 2

  Sift powdered sugar; gradually add to butter, beating until mixture is light and fluffy. Beat in eggs, 1 at a time, beating well after each addition.

• 3

  Beat in vanilla. Gradually beat flour into creamed mixture.

• 4

  Heavily butter a 10-inch (12-cup) plain or decorative tube pan; add sliced almonds (if used), then tilt pan to coat inside surfaces with nuts. Or butter pan and dust with flour.

• 5

  Scrape batter into pan and smooth top surface.

• 6

  Bake in a 300° oven until a slender wooden toothpick inserted in center come out clean, about 1 ½ hours.

• 7

  Let cool in pan on a rack for about 5 minutes; run a knife around edges of tube to loosen center of cake, then invert cake onto rack to cool.

• 8

  Serve warm or cool, cut into thin slices.

Notes

• !

  If made ahead, store airtight for up to 2 days.