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Polish Pound Cake


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Rate this recipe 4.4/5 (7 Votes)


  • 1/2 cup Crisco
  • 1 cup butter
  • 3 cups sugar
  • 5 large eggs
  • 3 cups flour
  • 1/4 tsp. salt
  • 2 Tbs. vanilla butter nut flavoring
  • 1 small can (5 ½ oz) evaporated milk - add enough H2O to make one cup
  • 1 cup walnuts – cut up
  • 1 10 oz maraschino cherries – cut in ½ and dried on paper towels



Step 1

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.

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