CHERRY POUND CAKE 
1 c. Crisco
1 stick butter
1/2 tsp. almond flavoring
1/2 tsp. vanilla flavoring
3 3/4 c. plain flour
1/2 (10 oz.) jar maraschino cherries
3 c. sugar
6 eggs
3/4 c. milk, mixed with enough cherry juice to make 1 c.

Cream Crisco, butter, and sugar together until fluffy. Add eggs, one at a time, beating well after each. Sift together dry ingredients. Mix flavorings into milk. Add dry ingredients alternately with milk mixture into creamed mixture. Put in cold oven. Bake at 300 degrees for 2 hours.

 

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