#2950 - Polish Pound Cake

(by Shirley McNevich)

2 sticks softened butter
1/2 cup Crisco shortening
3 cups white sugar
5 eggs
2 TBSP vanilla
3 cups flour
1 small can Carnation evaporated milk (NOT condensed)
1/3 cup water
1/4 tsp. salt
1 cup chopped walnuts
1 - 10.5oz jar maraschino cherries (drained)

Drain the maraschino cherries, then chop them into bite sized pieces and place the pieces on paper towels to drain. In a mixer add butter, Crisco and white sugar--beat. Add eggs and vanilla--beat. Add 2 1/2 cups flour, evaporated milk, water and salt--beat until smooth. In a separate bowl add 1/2 cup of the flour, all of the chopped walnuts and all of the maraschino cherry pieces--stir to mix. Remove bowl from mixer--add marachino cherry mixture--stir until mixed. Pour the batter into a greased and floured angelfood cake pan. Place the pan in a COLD oven, turn heat to 300 degrees and bake for 2 1/4 to 2 1/2 hours--test with a toothpick for doneness. Loosen and remove cake from pan and place it on a cake plate. Cool completely. Frost or glaze if desired.