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.

Polish Pound Cake


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


1 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.

2 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.

Comments (2)


Just wondered where you got your recipe? I was given this 37 years ago by my husbands grandmother.It's great I make it at Christmas time , something special Thanks Gail


We made this cake a few times already, & it is delicious!! Everytime I serve it, everyone loves it. Mu husband is polish, so we tried it initially just for fun, & wound up very pleasantly surprised. Thank you for sharing this one!!!

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