Polish Pound Cake

• 1/2 lb. butter (oleo)
• 1/2 c. Crisco
• 5 eggs
• 1/4 tsp. salt
• 3 c. sifted flour (save 1/2 c. to put on walnuts)
• 3 c. sugar
• 1 c. chopped nuts
• 1 (10 oz.) jar maraschino cherries (halved and drained)
• 2 Tbsp. McCormick vanilla butter and nut flavoring
• 1 small can Carnation milk (add enough water to milk to make 1 c. liquid)

1. Grease (very well) and flour an angel cake pan.
2. Cream butter and Crisco.
3. Cream shortening with sugar, 1/2 cup at a time.
4. Beat in 2 tablespoons flavoring.
5. Beat in 5 eggs, one at a time.
6. Beat in 1/4 teaspoon salt.
7. Mix in flour and milk alternately (flour last).
8. Stir in walnuts and cherries.
9. Pour into pan.
10. Place in cold oven.
11. Set at 300u0b0 and bake exactly 2 1/4 hours.

butter, crisco, eggs, salt, flour, sugar, nuts, maraschino cherries, vanilla butter, carnation milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=822499 (may not work)