Pound Cake With Rum Nut Topping - cooking recipe

Ingredients

3 c. sugar
2 sticks butter (Parkay)
1/2 c. Crisco
5 eggs
3 c. cake flour, sifted
1 1/4 c. milk
1 tsp. vanilla

Preparation

Cream together sugar, butter and Crisco.
Add eggs one at a time, mixing well.
Add flour and milk alternately.
Add vanilla. Sprinkle 1 cup chopped nuts in well-greased and floured tube pan. Bake at 325\u00b0 for 1 hour and 30 minutes or until done.