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Vanilla Butternut Pound Cake w/Cherries




Source of Recipe


Internet


List of Ingredients




1/2 cup shortening
1 cup margarine or butter (2 sticks)
1 teaspoon salt
2 cups sugar
5 large eggs
3 cups sifted flour
6-ounce can evaporated milk with enough water to make 1 cup
1 cup chopped nuts
10-ounce jar maraschino cherries, well drained
2 tablespoons vanilla extract
2 teaspoons butternut extract, see note



Recipe



Cream shortening and butter until fluffy. Add sugar and salt. Beat in one egg at a time.

Add flour and milk alternately, ending with flour. Add flavorings, chopped nuts and the maraschino cherries.

Pour batter into a greased and floured tube pan. Place cake in a cold oven. Bake at 325 degrees for 1 hour 45 minutes or until tested done. (Cook's note: Ours was done in 29 minutes, so watch your oven carefully.)

Remove cake from pan while still warm. Ice as desired.

Note: Butternut extract may be found at most large grocery stores.