Preheat the oven to 350 degrees. Liberally grease a 10-cup bundt pan with shortening and then dust with flour.
In a large bowl, cream the butter and sugar until light and fluffy (2 minutes with a mixer’s paddle attachment). Add eggs one at a time, mixing until combined. Scrape the sides of the bowl to incorporate all the batter.
Slowly add the flour (if using a mixer, turn to low speed), scraping the bowl often, until batter ingredients are evenly combined.
Add the eggs one by one, beating until the yolk is no longer visible. Overbeating will make the batter rise too high and ooze over the edge of the pan while baking, also creating a fragile crust. Alternate dry ingredients with wet, starting and ending with dry. Lightly blend after each new addition. After all ingredients have been added, combine without overmixing.
Grease the pan with vegetable shortening and dust with flour.
Spread the batter gently into the bundt pan and bake for 70-80 minutes. Cake is done when a toothpick, small knife, or cake tester comes out clean. If top is browning too quickly, cover lightly with aluminum foil.
Allow the cake to cool in the pan on a wire rack for 20 minutes, then remove it from the pan to cool further on rack.