Cherry Pound Cake - cooking recipe

Ingredients

2 sticks butter
1/2 c. Crisco
3 c. sugar
6 large eggs
3/4 c. milk
1/4 c. maraschino cherry juice
3 3/4 c. cake flour
1 tsp. vanilla
10 oz. jar maraschino cherries (use half in the cake and half in the icing)

Preparation

Blend shortening and sugar until fluffy.
Add eggs, one at a time.
Alternate cake flour and liquids until well blended.
Last fold in chopped cherries.
Bake at 300\u00b0 for 1 1/2 hours in a tube pan.