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Polish Pound Cake Recipe

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This recipe for Polish Pound Cake is from From Our Mountains: Our People, Our Food, and Our Stories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. nuts
1/4 tsp. salt
1 8-oz. jar maraschino cherries
5 eggs
3 c. sugar
3 c. flour
1 c. evaporated milk
1/2 c. Crisco
2 sticks Imperial Margarine
2 Tbsp. Vanilla Butternut flavoring
Directions:
Directions:
Cream sugar, shortening and salt. Add eggs, one at a time. Add flour, alternating with liquid; save enough flour to cover each cherry. Fold in flavoring by hand. Fold in nuts. Cover each cherry with flour then fold them in. Start in a cold oven and DO NOT open while baking.

Bake in a greased tube pan at 350º for 1 hour and 45 minutes. Remove immediately.

Cool and drizzle with a light glaze of powdered sugar and milk. Be sure to say “I do” before cutting the cake.
Number Of Servings:
Number Of Servings:
Depends how what size piece you cut
Preparation Time:
Preparation Time:
15 to 20 minutes
Personal Notes:
Personal Notes:
When Ken and I got married, we did not have very much money. Neither did our parents. But we planned our wedding on a small scale. Ken liked it that way, anyhow. My mom’s best friend, Faye, helped a lot. She had three boys and no girls to prepare a wedding for, so she put all her energy into my wedding. Her parents had owned a floral shop and she, herself, was a great baker. So she was a tremendous help. Faye chose yellow and white mums for my flowers and made up a bouquet for me and boutonnières for Kenny, the parents and grandparents, too. She and Mom even gave me a surprise shower. It was so nice. Anyway, Faye baked the wedding cakes. She used this recipe. I must say I would never have picked it, but it is delicious and I am glad it was her choice!

 

 

 

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