Preheat your oven to 325°F (163°C).
Grease your bundt or loaf pan with Crisco shortening and lightly dust it with flour.
In a large mixing bowl, combine 1 cup of Crisco shortening with 3 cups of sugar. Cream them together until light and fluffy, about 5 minutes.
Beat in the 5 large eggs, one at a time, ensuring each is fully incorporated before adding the next.
Add in 1 cup of buttermilk and 1 teaspoon of cake batter flavor. Mix until combined.
In a separate bowl, whisk together 3 cups of all-purpose flour and 1 teaspoon of baking soda. Gradually add this to the wet ingredients, mixing on low speed until just combined.
Pour the batter into the prepared pan and smooth the top. Tap gently on the counter to remove air bubbles.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes, then invert onto a cooling rack to cool completely.
