Polish Pound Cake Recipe 425
THE POLISH CHURCH POUND CAKE
Years ago this was THE most popular and coveted recipe at the Polish church of my youth. The flavoring most used was a butter/vanilla/nut flavoring combination sold locally. The cherries and nuts were not cut fine; thus they formed a pretty pattern in a slice of cake. The cake is moist and flavorful with a lovely texture. Very important to start baking in a COLD OVEN!. And the baking time is LONG! No icing needed. Or wanted!
Provided by Jezski
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Cream Crisco, margarine, sugar and salt.
- Add eggs one at a time and beat.
- Add flour and milk alternately, ending with flour.
- Add flavoring. Add nuts. Add cherries cut in half.
- Bake in greased and floured tube pan or Bundt pan.
- Bake 1 hour and 45 minutes (or longer) at 300 oven.
- START IN COLD OVEN. DO NOT OPEN DOOR WHILE BAKING.
- Remove from pan immediately. Do not ice.
Nutrition Facts : Calories 479.2, Fat 24.6, SaturatedFat 5.5, Cholesterol 68.7, Sodium 295.5, Carbohydrate 59.9, Fiber 2, Sugar 38.7, Protein 6.6
POLISH POUND CAKE
This is a family favorite at the holidays. It is a very dense, rich cake with a delicious vanilla butternut flavored batter with maraschino cherries and pecans throughout. For the holidays you can usually find maraschino cherries that are dyed green. A small drained jar of these can be added to the cake in addition to the 10 ounce jar of regular red maraschino cherries to give it a festive look. Also, I find that using a silicone bundt pan makes removing the cake much easier. I place the bundt pan on a cookie sheet to make placing it in the oven easier.
Provided by BrandiRose
Categories Dessert
Time 2h50m
Yield 1 bundt cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Grease and flour a bundt pan.
- Cream margarine, shortening, sugar and salt.
- Add eggs one at a time beating after each addition.
- Add milk and then flour.
- Fold in vanilla flavoring then fold in cherries and nuts.
- 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.
- 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.
POLISH POUND CAKE RECIPE - (4.2/5)
Provided by smclane
Number Of Ingredients 10
Steps:
- Cream shortening well. Add sugar one cup at a time and cream after each. Add eggs one at a time and cream after each. Add flour and salt alternately with milk and flavoring ending with flour. Add cherries and nuts to last half cup of flour and mix well. Put into greased and floured large angel food cake pan. Put into cold oven on lower shelf. Turn heat to 300° and bake 1 hour 45 minutes to 2 hours. Let cake stand right side up about ½ hour before removing from pan. Cool on rack. This cake is rich and freezes well. When serving, do not cut into thick slices.
POLISH POUND CAKE
This is a rich, moist cake. I make two in the oven at one time so the oven is not half empty.
Provided by NEWGRANNY
Categories Polish Recipes
Time 2h50m
Yield 14
Number Of Ingredients 10
Steps:
- Grease and flour a 10 inch Bundt pan. In a medium bowl, cream together the butter, shortening, sugar and vanilla flavoring. Beat in the eggs, one at a time. Then stir in the evaporated milk. Combine the salt and 2 1/3 cups of flour, stir into the wet mixture. Toss the remaining flour in with the walnuts, add to the batter and mix well. Finally, fold in the cherries. Pour the batter into the prepared pan.
- Place cake into a cold oven, then heat to 300 degrees F (150 degrees C). Bake for 2 1/2 hours. Cool for 15 minutes in the pan before inverting onto a plate to cool completely.
Nutrition Facts : Calories 548.1 calories, Carbohydrate 66.7 g, Cholesterol 106.5 mg, Fat 29.3 g, Fiber 1.3 g, Protein 7.4 g, SaturatedFat 12.1 g, Sodium 179.8 mg, Sugar 45.1 g
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