POLISH POUND CAKE

Polish Pound Cake image

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 World Cuisine Recipes European Eastern European Polish

Time 2h50m

Yield 14

Number Of Ingredients 10

Ingredients

1 cup butter
½ cup shortening
3 cups white sugar
2 tablespoons imitation vanilla butter & nut flavor
5 eggs
¼ teaspoon salt
1 cup evaporated milk
2 ⅔ cups all-purpose flour
1 cup chopped walnuts
1 (4 ounce) jar maraschino cherries, drained and chopped

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