Cherry Pound Cake - cooking recipe

Ingredients

1 c. butter
1/2 c. shortening
3 c. sugar
6 eggs
3/4 c. milk
1/4 c. maraschino cherry juice
3 3/4 c. cake flour, sifted
1 tsp. vanilla
1 (10 oz.) bottle maraschino cherries

Preparation

Cream butter, shortening and sugar until light and fluffy.
Add eggs, one at a time; mix well after each addition.
Mix milk and cherry juice.
Add flour alternately with the liquid, beginning and ending with the flour.
Add vanilla.
Stir in half the cherries. Reserve the rest to garnish the top or use in frosting.
Bake at 350\u00b0 in tube pan for 1 1/2 hours.