Polish Wedding Pound Cake Recipe

Name: Polish Wedding Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. Crisco (solid); 1 c. butter; 3 c. sugar; 2 Tbsp. vanilla; butternut flavoring; 5 1/2 oz. evaoporated milk with water added to equal 1 c.; 5 large eggs; 3 c. flour; 1/4 tsp. salt; 1 c. walnuts; 10 oz. jar maraschino cherries, cut in half and dried on paper towels

Servings: persons

1/2 c. Crisco (solid)
1 c. butter
3 c. sugar
2 Tbsp. vanilla
butternut flavoring
5 1/2 oz. evaoporated milk with water added to equal 1 c.
5 large eggs
3 c. flour
1/4 tsp. salt
1 c. walnuts
10 oz. jar maraschino cherries, cut in half and dried on paper towels

1
Cream shortening and sugar, 1 cup at a time and cream after each.
2
Add flour mixed with salt, alternating with milk and flavoring, ending with flour.
3
Add cherries and nuts.
4
Pour into greased angel food pan.
5
Place in cold oven on lower shelf.
6
Bake at 300u00b0 for 1 hour and 45 minutes to 2 hours.
7
Let stand in pan 1/2 hour before moving from pan.
8
Cool on rack.

2399

kcal

Calories

103

Fat

330

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: 1/2 c. Crisco (solid), 1 c. butter, 3 c. sugar, 2 Tbsp. vanilla, and more.

Yes, Polish Wedding 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 Wedding Pound Cake

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