COLD OVEN BUTTERNUT CAKE
2 sticks oleo
3 c. sugar
5 lg. eggs
1 c. milk
1 tbsp. plus 2 tsp. butternut
flavoring
1/2 to 3/4 c. broken walnuts
1/2 c. halved maraschino cherries
patted dry with paper towel and
dusted with flour
1/2 c. Crisco
1/4 tsp. salt
3 c. flour
Cream shortening, sugar, and salt. Add eggs, one at a time. Beat well. Add
flour and milk alternately, ending with flour. Fold in flavoring and nuts.
Add cherries last. Bake in greased and floured tube pan for 1 hour and 45
minutes at 325 degrees. Start in cold oven. Don't open door while baking.
Remove from pan immediately. Invert on wire rack to cool. Slice thin to serve
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