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 (oleo); 1/2 c. Crisco; 5 eggs; 1/4 tsp. salt; 3 c. sifted flour (save 1/2 c. to put on walnuts); 3 c. sugar; 1 c. chopped nuts; 1 (10 oz.) jar maraschino cherries (halved and drained); 2 Tbsp. McCormick vanilla butter and nut flavoring; 1 small can Carnation milk (add enough water to milk to make 1 c. liquid)

Servings: persons

1/2 lb. butter (oleo)
1/2 c. Crisco
5 eggs
1/4 tsp. salt
3 c. sifted flour (save 1/2 c. to put on walnuts)
3 c. sugar
1 c. chopped nuts
1 (10 oz.) jar maraschino cherries (halved and drained)
2 Tbsp. McCormick vanilla butter and nut flavoring
1 small can Carnation milk (add enough water to milk to make 1 c. liquid)

1
Grease (very well) and flour an angel cake pan.
2
Cream butter and Crisco.
3
Cream shortening with sugar, 1/2 cup at a time.
4
Beat in 2 tablespoons flavoring.
5
Beat in 5 eggs, one at a time.
6
Beat in 1/4 teaspoon salt.
7
Mix in flour and milk alternately (flour last).
8
Stir in walnuts and cherries.
9
Pour into pan.
10
Place in cold oven.
11
Set at 300u00b0 and bake exactly 2 1/4 hours.

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 10 ingredients. The key ingredients include: 1/2 lb. butter (oleo), 1/2 c. Crisco, 5 eggs, 1/4 tsp. salt, 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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