2 sticks of butter
1/2 c. Crisco
3 c. sugar
2 tbsp. vanilla butternut flavoring
5 eggs
1/4 tsp. salt
1 sm. can cream
3 c. flour (1/2 c. for nuts & cherries)
1 c. chopped nuts
1 jar (10 oz.) maraschino cherries, drained & cut in half

Cream butter and Crisco with sugar, add butternut flavoring. Beat eggs in 1 at a time. Add salt and milk (using enough water to make 1 cup). Mix alternately with flour. Save 1/2 cup flour to sprinkle over nuts and cherries. Stir nuts and cherries into batter. Put in greased and floured bundt pan. Bake at 300 degrees for 2 to 2 1/4 hours.