Polish Pound Cake Recipes

POLISH POUND CAKE

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.

THE POLISH CHURCH POUND CAKE

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.

POLISH POUND CAKE RECIPE - (4.2/5)

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.