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 c. sugar; 1/2 c. Crisco; 2 sticks oleo; 3 c. flour (sift three times); 1 small can Carnation milk (add water to make 1 cup); 5 eggs; 1/2 tsp. salt; 2 tsp. vanilla butternut flavoring (McCormick flavoring); 1 c. nuts; 1 (10 oz.) maraschino cherries, cut in half

Servings: persons

3 c. sugar
1/2 c. Crisco
2 sticks oleo
3 c. flour (sift three times)
1 small can Carnation milk (add water to make 1 cup)
5 eggs
1/2 tsp. salt
2 tsp. vanilla butternut flavoring (McCormick flavoring)
1 c. nuts
1 (10 oz.) maraschino cherries, cut in half

1
Cream Crisco, oleo and sugar.
2
Add eggs, one at a time, beating well after each time.
3
Add flour alternately with milk, ending with flour.
4
Add flavoring, nuts and cherries.
5
(Cherries should be well drained and rolled in flour.)
6
Bake in greased tube pan.
7
Bake 1 hour and 45 minutes at 325u00b0.
8
Cake should start in cold oven.

1547

kcal

Calories

Fat

319

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 10 ingredients. The key ingredients include: 3 c. sugar, 1/2 c. Crisco, 2 sticks oleo, 3 c. flour (sift three times), 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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