Polish Pound Cake Recipe

Name: Polish Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups granulated sugar; 1/2 cup shortening; 1 cup butter; 5 large eggs; 2 2/3 cups flour; 14 ounces evaporated milk; 2 cups pecans, chopped; 1/4 teaspoon salt; 3 tablespoons vanilla, butternut flavor; 10 ounces maraschino cherries, drained; powdered sugar (optional)

Servings: persons

3 cups granulated sugar
1/2 cup shortening
1 cup butter
5 large eggs
2 2/3 cups flour
14 ounces evaporated milk
2 cups pecans, chopped
1/4 teaspoon salt
3 tablespoons vanilla, butternut flavor
10 ounces maraschino cherries, drained
powdered sugar (optional)

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.

1927

kcal

Calories

101

Fat

227

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 3 cups granulated sugar, 1/2 cup shortening, 1 cup butter, 5 large eggs, 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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