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1/2 c. shortening (Crisco)
1 c. butter
3 c. sugar
5 lg. eggs
3 c. flour (reserve 1/2 c.)
1/4 tsp. salt
2 tbsp. vanilla butternut flavoring
1 (5 oz.) can evaporated milk with enough water added to make 1 c.
1 c. chopped walnuts
1 (10 oz.) jar maraschino cherries, halved and dried on paper towels

With an electric mixer, cream shortening and butter well, add sugar one cup at a time, cream after each. Add eggs, one at a time, cream after each. Add flour (reserve 1/2 cup) and salt alternating with milk and flavoring, ending with flour. Coat (shake in bag) cherries and nuts in the 1/2 cup reserved flour. Add to mixture and mix well.

Pour into greased and floured 12 cup bundt pan. Put into a cold oven on low shelf. Bake at 300 degrees for 1 hour 45 minutes to 2 hours. Cool 1/2 hour before removing from pan. Do not turn over to cool! An angel food cake pan can be substituted for a bundt pan.

Tastes best if frozen at least one day ahead of time. Thaw 1 1/2 hours before serving.

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