Butternut Pound Cake

Ingredients

• 1 cup butter 
• 5  eggs 
• 5 ounce evaporated milk canned
• 3 cups flour all-purpose
• 3 fluid ounces milk 
• 2 tablespoons butternut extract flavored
• 0.5 teaspoon salt 
• 0.5 cup shortening 
• 2.5 cups sugar 

Equipment

• bowl
• frying pan
• oven
• toothpicks

Directions

1. Grease and flour a 10 inch tube pan.
2. Mix together the flour and salt. Set aside.
3. Combine the evaporated milk and whole milk; Set aside. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the butternut flavoring. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
4. Pour batter into prepared pan.
5. Bake at 325 degrees F (165 degrees C) for 1 hour and 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.