Polish Pound Cake Recipe 425 Recipes

POLISH POUND CAKE

Polish Pound Cake image

This is a family favorite at the holidays. It is a very dense, rich cake with a delicious vanilla butternut flavored batter with maraschino cherries and pecans throughout. For the holidays you can usually find maraschino cherries that are dyed green. A small drained jar of these can be added to the cake in addition to the 10 ounce jar of regular red maraschino cherries to give it a festive look. Also, I find that using a silicone bundt pan makes removing the cake much easier. I place the bundt pan on a cookie sheet to make placing it in the oven easier.

Provided by BrandiRose

Categories Dessert

Time 2h50m

Yield 1 bundt cake, 16 serving(s)

Number Of Ingredients 11

Ingredients

3 cups granulated sugar
1/2 cup shortening
1 cup butter
5 large eggs
2 2/3 cups flour
14 ounces evaporated milk
2 cups pecans, chopped
1/4 teaspoon salt
3 tablespoons vanilla, butternut flavor
10 ounces maraschino cherries, drained
powdered sugar (optional)

Steps:

Grease and flour a bundt pan.
Cream margarine, shortening, sugar and salt.
Add eggs one at a time beating after each addition.
Add milk and then flour.
Fold in vanilla flavoring then fold in cherries and nuts.
Pour batter into the pan. Start in the middle of a cold oven and bake for 2 to 2 1/2 hours at 300 degrees. Do not open door while baking for at least the first 1 1/2 hours.
Cake is ready when the outside is a dark golden brown and a toothpick inserted comes out clean. Remove from pan immediately. When cooled, you may dust cake with powdered sugar before serving.

THE POLISH CHURCH POUND CAKE

The Polish Church Pound Cake image

Years ago this was THE most popular and coveted recipe at the Polish church of my youth. The flavoring most used was a butter/vanilla/nut flavoring combination sold locally. The cherries and nuts were not cut fine; thus they formed a pretty pattern in a slice of cake. The cake is moist and flavorful with a lovely texture. Very important to start baking in a COLD OVEN!. And the baking time is LONG! No icing needed. Or wanted!

Provided by Jezski

Categories Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups sugar
1/2 cup Crisco, and
1 cup margarine
3 cups flour
1 (5 ounce) can evaporated milk, and
3 ounces water (enough water to total 1 cup with the milk)
5 eggs
1/2 teaspoon salt
2 teaspoons flavoring (of your choice)
1 cup chopped nuts (not too fine)
1 (10 ounce) jar maraschino cherries, drained and halved

Steps:

Cream Crisco, margarine, sugar and salt.
Add eggs one at a time and beat.
Add flour and milk alternately, ending with flour.
Add flavoring. Add nuts. Add cherries cut in half.
Bake in greased and floured tube pan or Bundt pan.
Bake 1 hour and 45 minutes (or longer) at 300 oven.
START IN COLD OVEN. DO NOT OPEN DOOR WHILE BAKING.
Remove from pan immediately. Do not ice.

Nutrition Facts : Calories 479.2, Fat 24.6, SaturatedFat 5.5, Cholesterol 68.7, Sodium 295.5, Carbohydrate 59.9, Fiber 2, Sugar 38.7, Protein 6.6

POLISH CAKE RECIPE - PANI WALEWSKA

Polish Cake Recipe - Pani Walewska image

This Polish Cake is a combination of soft shortbread cake layers, tart jam, crunchy meringue, roasted walnuts and sandwiched with buttercream custard.

Provided by Marina | Let the Baking Begin

Categories Dessert

Time 1h30m

Number Of Ingredients 27

Ingredients

4 egg yolks
3/4 cup granulated sugar
1/4 tsp kosher salt
1 cup butter, unsalted, room temperature
1/4 cup sour cream
1 tsp vanilla extract
1.5 tsp baking powder
1 tsp baking soda
3 cups all-purpose flour
4 egg whites
1 cup sugar, granulated
1/8 tsp salt
2 tbsp heavy whipping cream, boiling hot
2 tbsp dark chocolate chips
2 cups plum butter (tart)
1 cup chopped walnuts or slivered/sliced almonds
1 cup raspberries (optional)
6 egg yolks
3/4 cup sugar, granulated
3 cups whole milk
2 tsp vanilla extract
5 tbsp all-purpose flour
4 oz butter, unsalted, room temperature
Large Round Piping Tip
Piping Bag
10-inch round parchment paper circle
10-inch round baking pan with removable bottom

Steps:

Preheat oven to 350F with the rack centered. Line a 10-inch round springform or baking pan with aluminum foil or parchment paper (for easier removal and cleanup) and set aside. Gather all the ingredients needed for the cake.

Nutrition Facts : Calories 461 kcal, Carbohydrate 55 g, Protein 7 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 176 mg, Sodium 347 mg, Sugar 34 g, ServingSize 1 serving

POLISH POUND CAKE RECIPE - (4.2/5)

Polish Pound Cake Recipe - (4.2/5) image

Provided by smclane

Number Of Ingredients 10

Ingredients

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

Steps:

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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