Home Made Recipes

Polish Pound Cake

Polish Pound Cake

Elements

Unique recipe makes 1 – 10 inch Bundt cake Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • 1 cup butter

  • half cup shortening

  • three cups white sugar

  • 2 tablespoons imitation vanilla butter & nut taste

  • 5 eggs

  • 1/four teaspoon salt

  • 1 cup evaporated milk

  • 2 2/three cups all-objective flour

  • 1 cup chopped walnuts

  • 1 (four ounce) jar maraschino cherries, drained and chopped

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  • PREP

    20 minutes

  • COOK

    2 hrs 30 minutes

  • READY IN

    2 hrs 50 minutes

Polish Pound Cake

Instructions

  1. Grease and flour a ten inch Bundt pan. In a medium bowl, cream collectively the butter, shortening, sugar and vanilla flavoring. Beat within the eggs, one by one. Then stir within the evaporated milk. Mix the salt and a couple of 1/three cups of flour, stir into the moist combination. Toss the remaining flour in with the walnuts, add to the batter and blend nicely. Lastly, fold within the cherries. Pour the batter into the ready pan.
  2. Place cake into a chilly oven, then warmth to 300 levels F (one hundred fifty levels C). Bake for two half hours. Cool for quarter-hour within the pan earlier than inverting onto a plate to chill utterly.

Vitamin

  • Energy
  • 548 kcal
  • 27%
  • Carbohydrates
  • sixty six.7 g
  • 22%
  • Ldl cholesterol
  • 116 mg
  • 39%
  • Fats
  • 29.three g
  • forty five%
  • Fiber
  • 1.three g
  • 5%
  • Protein
  • 7.four g
  • 15%
  • Sodium
  • one hundred eighty mg
  • 7%

* % Day by day Values are based mostly on a 2,000 calorie food regimen.

Recipe by NEWGRANNY

“This can be a wealthy, moist cake. I make two within the oven at one time so the oven isn’t half empty.”

Categories:   Pound Cake

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