Butternut Pound Cake

Do not preheat the oven. Grease two 8-1/2 x 4-1/2 x 2-1/2 loaf pans.

Combine the evaporated milk and regular milk. Mix well and set aside.

In a mixing bowl, combine the sugar, shortening, salt, and margarine. Beat on low speed with an electric mixer until combined.

With the mixer running on medium speed, add the eggs one at a time, beating well between each addition. Add the butternut flavoring.

With the mixer running, slowly alternate adding the flour and milk mixture. Scrape down the sides of the bowl as needed.

Divide the batter between the prepared loaf pans. Place in the cold oven. Set the oven to 325 degrees F and bake for 1 1/2 to 1 3/4 hours or until the cakes test done.

Remove the pans from the oven. Let the cakes cool for 5-10 minutes in the pan then remove them and let cool completely on wire racks.

Store the pound cakes in airtight containers.