Polish Pound Cake Recipe
Add a photo
1 of 1 Photo

Polish Pound Cake

By: NEWGRANNY  
"This is a rich, moist cake. I make two in the oven at one time so the oven is not half empty."

Rating: This weblink has been rated 16 times with an average star rating of 4.6 Read Reviews (13)

Rate/Review | 311 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
Prep Time:
20 Min
Cook Time:
2 Hrs 30 Min
Ready In:
2 Hrs 50 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 1 - 10 inch Bundt cake
 

Ingredients

  • 1 cup butter
  • 1/2 cup shortening
  • 3 cups white sugar
  • 2 tablespoons imitation vanilla butter & nut flavor
  • 5 eggs
  • 1/4 teaspoon salt
  • 1 cup evaporated milk
  • 2 2/3 cups all-purpose flour
  • 1 cup chopped walnuts
  • 1 (4 ounce) jar maraschino cherries, drained and chopped

Directions

  1. Grease and flour a 10 inch Bundt pan. In a medium bowl, cream together the butter, shortening, sugar and vanilla flavoring. Beat in the eggs, one at a time. Then stir in the evaporated milk. Combine the salt and 2 1/3 cups of flour, stir into the wet mixture. Toss the remaining flour in with the walnuts, add to the batter and mix well. Finally, fold in the cherries. Pour the batter into the prepared pan.
  2. Place cake into a cold oven, then heat to 300 degrees F (150 degrees C). Bake for 2 1/2 hours. Cool for 15 minutes in the pan before inverting onto a plate to cool completely.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 469 | Total Fat: 22.5g | Cholesterol: 110mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 14, 2003 by ROSEANNM 
I started checking the cake after 1 1/2 hours. It was done in about 1 hour 50 minutes, not 2... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2005 by AEMAZA 
Excellent! I made this for a Polish dinner festival and it everyone loved it...had many... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by Allegra901 
This is a spectacular and great tasting cake - needs no frosting as outside forms a slightly... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2005 by TONI1078 
This take is soooo good! I made it already about 4 times in one month. For a few friends... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 4, 2009 by Nonnie Z 
I loved this recipe. I substituted buttermilk for the condensed milk and used pecans instead... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2007 by Karbach 
I have never gotten so many great comments on a cake in my life. I have made it several times... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 14, 2006 by Marnie 
This is a really good cake. I zig zagged the top with melted semi sweet chocolate with a bit... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2004 by JJJOSH2415 
This pound cake has very good taste and texture. The cherries added not only good flavor but... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2009 by 1964georgia 
This cake is fabulous. Dense and moist. Baked at 300 in my oven it was done in 1 1/2 hours. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 29, 2008 by lons65 
Excellent cake. I gotta say that I usually burn everything I try to bake .. but not this cake... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?