Cherry Pound Cake

Directions

1. 1
   Cream Crisco, margarine, sugar, eggs and vanilla.
2. 2
   Add flour alternately with milk.
3. 3
   Fold in chopped cherries.
4. 4
   Pour into tube pan and place in cold oven.
5. 5
   Bake for 2 hours at 275°.
6. 6
   Cool on rack about 10 minutes.
7. 7
   Remove from pan and cool completely.
8. 8
   Mix together the following ingredients for Cherry Frosting and frost cold cake.