Polish Pound Cake Recipe

• 1 cup Butter
• ½ cup Shortening
• 3 cups White Sugar
• 2 tbsp imitation Vanilla Butter & Nut Flavor
• 5 Eggs
• ¼ tsp Salt
• 1 cup Evaporated Milk
• 2-2/3 cups All-Purpose Flour
• 1 cup Walnuts (chopped)
• 1 (4 ounce) jar Maraschino Cherries (drained and chopped)

• Grease and flour a 10 inch Bundt pan.
• Take a medium bowl and combine together butter, shortening, white sugar and vanilla flavoring.
• Add the eggs, one at a time and beat them well.
• Pour in the evaporated milk and stir well.
• Mix together salt and 2-1/3 cups flour.
• Add the flour mixture into the egg mixture.
• Add in the remaining 1/3 cup flour and walnuts to the batter.
• Add the maraschino cherries and mix well.
• Pour the batter into the prepared pan.
• Bake the batter at 300°F (150°C) for 2½ hours.
• Keep the cake in the pan for 15 minutes for cooling.
• Remove and invert the cake onto a plate to cool completely.
• Cut into slices and serve.