Vanilla Butternut Pound Cake

Ingredients

• 3 c sugar
• 12 c Crisco 2 sticks oleo
• 5 large eggs
• 3 c flour
• 14 tsp salt
• 2 Tbsp butternut vanilla flavoring
• 1 small can evaporated milk enough water to make 1 c
• 1 10 oz jar maraschino cherries
• 1 c chopped nuts

Directions

1. Cream shortening oleo sugar and salt
2. Add eggs one at a time
3. Add flour alternating with milk ending with flour
4. Add drained cherries and chopped nuts
5. Grease and flour tube pan Bake at 325 for 2 hours
6. Start with a cold oven
7. Do not open oven door while baking