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Polish Pound Cake

Polish Pound Cake

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NEWGRANNY

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 66.7g
  • 22%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 180 mg
  • 7%

Based on a 2,000 calorie diet

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.
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Reviews

AEMAZA
16
4/14/2005

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 get maraschino cherries when I needed them. I also couldn't find the flavoring, so I used a mix of vanilla, almond and a bit of maple flavoring. Wonderful blend if you have the same problem. My family is Polish and we will definitely be adding this to the dessert list...awsome!

ROSEANNM
11
5/14/2003

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.

Allegra901
10
8/29/2002

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!