LEMON VERBENA CAKE

1 2/3 Cup Sugar	1/8 Tea. Salt
1 Cup Butter flavored Crisco	2 Drops Lemon Extract
2 Cups Swans Down cake flour	1/4 Cup fresh chopped Lemon Verbena
5 Eggs	leaves or 2 Tbl. crushed dried leaves

Cream together the sugar and crisco until well mixed. Add the eggs 1 at a time, mixing for one minute after each. Add dry ingredients gradually, scraping down the sides. Add the flavoring, and the verbena leaves. Pour into a Bundt pan, which is well coated with the shortening and floured.

Bake at 325 degrees for 1 hour and 15 minutes or until golden brown (test with a toothpick). Remove, set on a cooling rack for 15 minutes, turn over onto plate.