Vanilla Butternut Pound Cake
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A home-kitchen version of vanilla butternut pound cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 3 c. sugar
- 1/2 c. Crisco + 2 sticks oleo
- 5 large eggs
- 3 c. flour
- 1/4 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
Method
Cream shortening, oleo, sugar and salt.
Add eggs, one at a time.
Add flour, alternating with milk, ending with flour.
Add drained cherries and chopped nuts.
Grease and flour tube pan. Bake at 325° for 2 hours.
Start with a cold oven.
Do not open oven door while baking.
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