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VANILLA-BUTTER AND NUT POUND CAKE | |
3 c. sugar 1/2 c. Crisco 3 c. flour 1 sm. can milk (add water to make 1 c.) 1 pt. maraschino cherries (well cut up) 1 c. walnuts (chopped) 2 sticks butter 5 lg. eggs 1/4 tsp. salt 2 tbsp. vanilla-butter and nut flavor Cream shortening, sugar and salt. Add eggs, one at a time, and beat well after each egg. Add flour and milk alternately, ending with flour. Fold in flavoring by hand. Alternate batter, cherries and nuts until all is used up. Start in cold oven. Bake in greased tube pan for 2 hours at 325 degrees. Do not open door while baking. Remove from pan immediately. |
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