Polish Pound Cake - cooking recipe

Ingredients

2 sticks oleo
3 c. flour
2 Tbsp. vanilla or butternut flavoring
5 large eggs
1 c. chopped nuts
1 small can milk
1/2 c. Crisco
3 c. sugar
1/4 tsp. salt
1 small jar maraschino cherries, drained

Preparation

Beat the oleo and Crisco until fluffy. Add sugar, one cup at a time.
Put milk in cup, then add water to make 1 cup.
Add milk and flour, a little at a time. Fold in nuts. Add cherries. Grease and flour pan (Bundt).
Put in cold oven.
Turn on to 300\u00b0 for 2 1/2 hours.
Don't open oven for at least 2 hours.
Do not use self-rising flour.