Polish Pound Cake - cooking recipe

Ingredients

3 cups granulated sugar
1/2 cup shortening
1 cup butter
5 large eggs
2 2/3 cups flour
14 ounces evaporated milk
2 cups pecans, chopped
1/4 teaspoon salt
3 tablespoons vanilla, butternut flavor
10 ounces maraschino cherries, drained
powdered sugar (optional)

Preparation

Grease and flour a bundt pan.
Cream margarine, shortening, sugar and salt.
Add eggs one at a time beating after each addition.
Add milk and then flour.
Fold in vanilla flavoring then fold in cherries and nuts.
Pour batter into the pan. Start in the middle of a cold oven and bake for 2 to 2 1/2 hours at 300 degrees. Do not open door while baking for at least the first 1 1/2 hours.
Cake is ready when the outside is a dark golden brown and a toothpick inserted comes out clean. Remove from pan immediately. When cooled, you may dust cake with powdered sugar before serving.