Add eggs one at a time, beating well after each one.
Add all other ingredients except flour and mix to combine.
Add flour and mix on a low speed until fully combined.
Pour batter into a very well greased bundt pan.
Bake for about 1 hour, until a toothpick comes out clean.
Let cake cool completely in pan on a cooling rack and then invert to remove from the pan.
Wrap cake tightly in plastic wrap, aluminum foil and seal tightly in a plastic bag until serving.
Garnish with powdered sugar before serving.
Notes
*Feel free to make this cake a few days before serving. Wrap it as directed in the directions, it just gets better as it sits.**This cake freezes very well. ***I've lessened the sugar by 1/2 to 3/4 a cup and also used whole wheat white flour before and the cake comes out just fine. It's a very forgiving recipe.