Vanilla Butternut Pound Cake - cooking recipe

Ingredients

3 c. sugar
1/2 c. Crisco + 2 sticks oleo
5 large eggs
3 c. flour
1/4 tsp. salt
2 Tbsp. butternut vanilla flavoring
1 small can evaporated milk + enough water to make 1 c.
1 (10 oz.) jar maraschino cherries
1 c. chopped nuts

Preparation

Cream shortening, oleo, sugar and salt.
Add eggs, one at a time.
Add flour, alternating with milk, ending with flour.
Add drained cherries and chopped nuts.
Grease and flour tube pan. Bake at 325\u00b0 for 2 hours.
Start with a cold oven.
Do not open oven door while baking.