Polish Pound Cake - cooking recipe

Ingredients

1/2 lb. butter (oleo)
1/2 c. Crisco
5 eggs
1/4 tsp. salt
3 c. sifted flour (save 1/2 c. to put on walnuts)
3 c. sugar
1 c. chopped nuts
1 (10 oz.) jar maraschino cherries (halved and drained)
2 Tbsp. McCormick vanilla butter and nut flavoring
1 small can Carnation milk (add enough water to milk to make 1 c. liquid)

Preparation

Grease (very well) and flour an angel cake pan.
Cream butter and Crisco.
Cream shortening with sugar, 1/2 cup at a time.
Beat in 2 tablespoons flavoring.
Beat in 5 eggs, one at a time.
Beat in 1/4 teaspoon salt.
Mix in flour and milk alternately (flour last).
Stir in walnuts and cherries.
Pour into pan.
Place in cold oven.
Set at 300\u00b0 and bake exactly 2 1/4 hours.