VANILLA BUTTERNUT POUND CAKE WITH MARASCHINO CHERRIES

Vanilla Butternut Pound Cake With Maraschino Cherries image

Provided by Lorraine3

Categories Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 12

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1/2 cup shortening
1 cup margarine (2 sticks) or 1 cup butter (2 sticks)
1 teaspoon salt
2 cups sugar
5 large eggs
3 cups sifted flour
6 ounces evaporated milk
2 ounces water
1 cup chopped nuts
10 ounces maraschino cherries, well drained
2 tablespoons vanilla extract
2 teaspoons butter-nut flavoring, see note

Steps:

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!).