Best 4 Polish Pound Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of delectable pastries, the Polish pound cake stands as a testament to the culinary artistry of Poland. This moist, tender, and flavorful cake has captivated taste buds for generations, earning its place as a beloved dessert enjoyed during celebrations and everyday indulgences alike. With its rich, buttery flavor, delicate crumb, and versatile nature that allows for endless variations, the Polish pound cake is a true masterpiece that deserves a spot in every baker's repertoire. Whether you prefer a classic recipe or one that incorporates modern twists, this article will guide you through the process of creating the perfect Polish pound cake, ensuring a delightful and unforgettable experience with every bite.

Here are our top 4 tried and tested recipes!

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

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 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

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.

POLISH POUND CAKE



Polish Pound Cake image

This is a rich, moist cake. I make two in the oven at one time so the oven is not half empty.

Provided by NEWGRANNY

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 2h50m

Yield 14

Number Of Ingredients 10

1 cup butter
½ cup shortening
3 cups white sugar
2 tablespoons imitation vanilla butter & nut flavor
5 eggs
¼ teaspoon salt
1 cup evaporated milk
2 ⅔ cups all-purpose flour
1 cup chopped walnuts
1 (4 ounce) jar maraschino cherries, drained and chopped

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 66.7 g, Cholesterol 106.5 mg, Fat 29.3 g, Fiber 1.3 g, Protein 7.4 g, SaturatedFat 12.1 g, Sodium 179.8 mg, Sugar 45.1 g

POLISH POUND CAKE RECIPE - (4.2/5)



Polish Pound Cake Recipe - (4.2/5) image

Provided by smclane

Number Of Ingredients 10

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.

Tips:

  • Use room temperature ingredients. This will help the cake batter to come together smoothly and evenly.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
  • Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
  • Be careful not to overmix the batter. Overmixing can result in a tough, dense cake.
  • Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
  • Allow the cake to cool completely before frosting. This will help to prevent the frosting from melting.

Conclusion:

Polish pound cake is a delicious and versatile cake that can be enjoyed for breakfast, dessert, or as a snack. With its simple ingredients and easy-to-follow instructions, this cake is a great choice for bakers of all skill levels. Whether you're a fan of classic pound cake or you're looking for something new to try, Polish pound cake is sure to please.

Related Topics