Polish Pound Cake Recipe

Name: Polish Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 lb. butter; 5 large eggs, well beaten; 1 c. milk; 2 tsp. baking powder; 1/2 c. coarsely chopped walnuts; 1 tsp. salt; 1 lb. confectioners sugar; 1 tsp. vanilla extract; 3 c. flour; 6 oz. maraschino cherries, well drained; 1/2 c. most shredded coconut; confectioners sugar for dusting

Servings: persons

1/2 lb. butter
5 large eggs, well beaten
1 c. milk
2 tsp. baking powder
1/2 c. coarsely chopped walnuts
1 tsp. salt
1 lb. confectioners sugar
1 tsp. vanilla extract
3 c. flour
6 oz. maraschino cherries, well drained
1/2 c. most shredded coconut
confectioners sugar for dusting

1
Cream butter well.
2
Work in sugar gradually.
3
Add eggs, one at a time, beating well after each addition.
4
Add vanilla.
5
Add milk alternately with flour and baking powder (combined).
6
Fold in cherries, coconut and nuts.
7
Pour into greased and floured tube pan.
8
Bake at 350u00b0 for 1 hour.
9
Cool and dust with confectioners sugar.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 lb. butter, 5 large eggs, well beaten, 1 c. milk, 2 tsp. baking powder, and more.

Yes, Polish Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Polish Pound Cake

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