Vanilla Butternut Pound Cake With Maraschino Cherries

Recipe by Lorraine3
READY IN: 1hr 5mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cream shortening and butter until fluffy. Add sugar and salt. Beat in one egg at a time.
  • Combine evaporated milk and water (to equal one cup total).
  • Add flour and milk mixture 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 until done-.
  • Remove cake from pan while still warm. Ice as desired.
  • Note: The flavoring might be a bit difficult to find, but can be ordered online from the Superior Prod. Co. Charlotte N.C. as llangrove's review of Aug. 17th 2010 states. (Thank you llangrove for that information!).
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