Polish Pound Cake

Polish Pound Cake

Brandilynn7 23

"This is a family favorite at the holidays. It is a very dense, rich cake with a delicious vanilla butternut flavored batter with maraschino cherries and pecans throughout."


16 servings
Serving size has been adjusted!

Original recipe yields 16 servings



  • Prep

  • Cook

  1. Grease and flour a bundt pan.
  2. Cream margarine, shortening, sugar and salt.
  3. Add eggs one at a time beating after each addition.
  4. Add milk and then flour.
  5. Fold in vanilla flavoring then fold in cherries and nuts.
  6. Pour batter into the pan. Start in the middle of a cold oven and bake for 2 to 2 1/2 hours at 300 degrees. Do not open door while baking for at least the first 1 1/2 hours.
  7. Cake is ready when the outside is a dark golden brown and a toothpick inserted comes out clean. Remove from pan immediately. When cooled, you may dust cake with powdered sugar before serving.
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