The Polish Church Pound Cake - cooking recipe

Ingredients

2 1/2 cups sugar
1/2 cup Crisco, and
1 cup margarine
3 cups flour
1 (5 ounce) can evaporated milk, and
3 ounces water (enough water to total 1 cup with the milk)
5 eggs
1/2 teaspoon salt
2 teaspoons flavoring (of your choice)
1 cup chopped nuts (not too fine)
1 (10 ounce) jar maraschino cherries, drained and halved

Preparation

Cream Crisco, margarine, sugar and salt.
Add eggs one at a time and beat.
Add flour and milk alternately, ending with flour.
Add flavoring. Add nuts. Add cherries cut in half.
Bake in greased and floured tube pan or Bundt pan.
Bake 1 hour and 45 minutes (or longer) at 300 oven.
START IN COLD OVEN. DO NOT OPEN DOOR WHILE BAKING.
Remove from pan immediately. Do not ice.