Polish Pound Cake
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.
Ingredients
16 serv.Step-by-step instructions
- 1
Grease and flour a bundt pan.
- 2
Cream margarine, shortening, sugar and salt.
- 3
Add eggs one at a time beating after each addition.
- 4
Add milk and then flour.
- 5
Fold in vanilla flavoring then fold in cherries and nuts.
- 6
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.
- 7
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.
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