Lucille'S Russian Pound Cake - cooking recipe

Ingredients

3 sticks oleo
3/4 c. butter
1 (8 oz.) softened cream cheese
10 eggs
1 tsp. vanilla
2 1/2 c. sugar
4 c. sifted flour
1 tsp. baking powder
2 c. whole walnuts
2 jars maraschino cherries

Preparation

Mix by hand the oleo, butter, cream cheese, eggs (beaten one at a time), vanilla, sugar, flour and baking powder.
Place 1/2 batter in a greased and floured angel food cake pan.
Arrange 1 cup of nuts and 1 jar drained cherries on top of batter.
Add more batter and add the rest of nuts and cherries.
Bake at 350\u00b0 for 1 hour, then at 325\u00b0 for 45 more minutes.