New this month
Get the Allrecipes magazine just $7.99
Polish Pound Cake

Polish Pound Cake


"This is a rich, moist cake. I make two in the oven at one time so the oven is not half empty."
Added to shopping list. Go to shopping list.


2 h 50 m servings 548 cals
Serving size has been adjusted!
Original recipe yields 14 servings


  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 66.7g
  • 22%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 20
  1. 24 Ratings

Most helpful positive review

Excellent! I made this for a Polish dinner festival and it everyone loved it...had many requests for the recipe. I added some rum-soaked raisins, and used diced candied cherries as I couldn't ...

Most helpful critical review

I'm rating this low due to the butter and shortening, plus the 5 eggs. It really is good, though, and if you don't have a health problem it's also lovely to look at. My husband really does like ...

Most helpful
Most positive
Least positive

Excellent! I made this for a Polish dinner festival and it everyone loved it...had many requests for the recipe. I added some rum-soaked raisins, and used diced candied cherries as I couldn't ...

I started checking the cake after 1 1/2 hours. It was done in about 1 hour 50 minutes, not 2 1/2 hours! I did get rave reviews from my family. I would make it again.

This is a spectacular and great tasting cake - needs no frosting as outside forms a slightly crunchy sweet layer! Would be a colorful, great holiday cake!

This take is soooo good! I made it already about 4 times in one month. For a few friends birthdays, I put it in a basket with Mugs, tea bags,an a nice card! Took the cake to work,also a family ...

This cake is fabulous. Dense and moist. Baked at 300 in my oven it was done in 1 1/2 hours. The only issue I had with this cake was getting it out of the bundt pan. Make sure to grease & flo...

I loved this recipe. I substituted buttermilk for the condensed milk and used pecans instead of walnuts. It was delicious. I frosted with Satiny Chocolate Glaze.

very good. brought to madonnas for easter 2011

I have never gotten so many great comments on a cake in my life. I have made it several times for all different groups and it pleases everyone. I dust mine with powdered sugar.

Absolutely wonderful pound cake! We don't like maraschino cherries so I used 1 c. dried cranberries. I should've tossed them in the flour with the nuts so they would be distrubted more thoroug...

Other stories that may interest you