• 3 cups sugar
• 2/3 cup evaporated milk
• 1/2 cup shortening
• 2 tablespoons Vanilla Butter and Nut Flavoring*  
• 3-1/4 cups flour
• 5 eggs
• 1/3 cup water
• 1 cup butter
• 1/4 teaspoon salt  

1. Cream sugar, shortening and butter; add eggs; beat until fluffy. Add flavoring.
2. Mix flour and salt; mix milk and water.
3. Add the two mixtures alternately, beginning and ending with the flour.
4. Pour into a greased and floured Bundt pan. Put in a cold oven; set oven to 325°F. and bake for 1 hour 40 minutes. Cool 10 minutes in pan before turning out of pan.

Serves approximately 12 to 16 

From Noncook, Geri

Note from Geri: �?/SPAN>This is my favorite cake recipe, I use it a lot for 3-tiered cakes. It calls to be made in a tube pan but I use this so many different ways. I use it without cherries and nuts for a plain pound cake. I have made 2 tiers cherry and nut, 3rd tier chocolate. It has a great texture. It is a heavier cake."

*This is one flavoring. I send for this flavoring, but I have gotten it in a cake decorating store also. I haven't looked for it in a long time, but it probably can be found in a store with an extensive spice and extract section. I have also used almond and vanilla for a different flavor. 

Hugs, Geri