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VANILLA BUTTER NUT POUND CAKE 
3 c. sugar
1/2 c. Crisco
2 sticks butter
3 c. flour
1 sm. evaporated milk plus water to make 1 c.
5 lg. eggs
1/4 tsp. salt
2 tbsp. vanilla butternut flavoring

Cream shortening, sugar and salt. Add eggs, one at a time. Add flour and milk alternating, ending with a cup of flour. Add flavoring. Add 1 cup chopped nuts and 1 (10 oz.) jar maraschino cherries. Bake in greased and floured tube pan for 1 3/4 hours at 325 degrees. Start in a cold oven. Do not open door while baking. Remove from pan immediately.
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