Polish Pound Cake Recipe

Polish Pound Cake Recipe
Photo Credit: http://bitethesegoodies.blogspot.in/2014/04/old-fashioned-easter-pound-cake.html
Polish Pound Cake is a rich and moist cake, served at breakfast or as an evening snack. Learn how to make/prepare Polish Pound Cake by following this easy recipe.
Polish Pound Cake Recipe
Preparation Time 20 Minutes
Cooking Time 150 Minutes
Difficulty Easy
Recipe Type Non Veg.
Serves 14
Calories Per Serving 469
  • 1 cup Butter
  • ½ cup Shortening
  • 3 cups White Sugar
  • 2 tbsp imitation Vanilla Butter & Nut Flavor
  • 5 Eggs
  • ¼ tsp Salt
  • 1 cup Evaporated Milk
  • 2-2/3 cups All-Purpose Flour
  • 1 cup Walnuts (chopped)
  • 1 (4 ounce) jar Maraschino Cherries (drained and chopped)
How to make Polish Pound Cake:
  • Grease and flour a 10 inch Bundt pan.
  • Take a medium bowl and combine together butter, shortening, white sugar and vanilla flavoring.
  • Add the eggs, one at a time and beat them well.
  • Pour in the evaporated milk and stir well.
  • Mix together salt and 2-1/3 cups flour.
  • Add the flour mixture into the egg mixture.
  • Add in the remaining 1/3 cup flour and walnuts to the batter.
  • Add the maraschino cherries and mix well.
  • Pour the batter into the prepared pan.
  • Bake the batter at 300°F (150°C) for 2½ hours.
  • Keep the cake in the pan for 15 minutes for cooling.
  • Remove and invert the cake onto a plate to cool completely.
  • Cut into slices and serve.

Reviews and Ratings:
Teresa posted 16/06/2011
Alternating milk and flour would be best. Squeeze cheeries until all liquid is gone. This prevents cheeries from sinking to bottom of cake. Coat cherries with the 2/3 cups flour and shake and coat well in bag with walnuts.
T. posted 16/06/2011
A totally awesome tasting cake. I had a neighbor that made these when I was young and everyone loved them. Make sure you don't over bake though. The baking time is to long for my oven.