Italian Pound Cake - cooking recipe

Ingredients

3 c. sugar
1/2 c. shortening
2 sticks butter, softened
5 eggs
1 small can evaporated milk and enough water to make 1 c.
3 c. flour
3 Tbsp. butternut flavoring
1 c. chopped walnuts
1 c. quartered maraschino cherries

Preparation

Mix and cream together the sugar, shortening and butter.
Add and mix in the eggs, one at a time.
Add and mix the flour and milk, 1/3 each at a time.
Flavor with the butternut flavoring. Add the nuts and cherries.
Put in a greased and floured tube pan. Put the cake in a cold oven (very important, do not preheat the oven).
Set the temperature at 300\u00b0 (350\u00b0 for gas).
Do not open door while baking.
Bake for 1 3/4 to 2 hours, then check with a toothpick.