2 sticks butter
1/2 c. Crisco
3 c. sugar
5 eggs
2 tbsp. butternut flavoring
1 c. canned milk
3 c. cake flour
1 c. chopped nuts
1 (10 oz.) jar maraschino cherries

Cream butter, Crisco and sugar together. Add eggs, one at a time, beating after each addition. Add the flavoring and milk alternately with the flour. Fold in chopped nuts and the cherries which have been well drained and dried off. Bake at 325 degrees for 2 hours in an angel food cake pan. Start in a COLD oven. (There is no baking powder in this recipe.)