vanilla butternut pound cake

3 cups sugar
1/2 cup Crisco, plus 2 sticks margarine
3 cups flour
1 small can evaporated milk–add water to make 1 cup
5 eggs
1/4 teaspoon salt
2 tablespoons vanilla butternut flavoring
1 cup chopped nuts (not too fine)
1 jar (10 ounces.) maraschino cherries, drained and chopped
Cream Crisco, margarine, sugar and salt in a large bowl. Add eggs, one at a time and beat. Add flour and milk alternately, ending with flour. Add flavoring. Add nuts. Add cherries. Bake in a greased and floured tube pan or Bundt pan. Bake 1 hour and 45 minutes (or longer) at 325 degrees. Start in a cold oven. Do not open door while baking. Remove from pan immediately. Do not ice.

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