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    You are in: Home / Recipes / Polish Pound Cake Recipe
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    Polish Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 50 mins

    20 mins

    2 hrs 30 mins

    BrandiRose's Note:

    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.

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    Ingredients:

    Serves: 16

    Yield:

    bundt c ...

    Units: US | Metric

    Directions:

    1. 1
      Grease and flour a bundt pan.
    2. 2
      Cream margarine, shortening, sugar and salt.
    3. 3
      Add eggs one at a time beating after each addition.
    4. 4
      Add milk and then flour.
    5. 5
      Fold in vanilla flavoring then fold in cherries and nuts.
    6. 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. 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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    Ratings & Reviews:

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    Nutritional Facts for Polish Pound Cake

    Serving Size: 1 (153 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 565.3
     
    Calories from Fat 281
    49%
    Total Fat 31.3 g
    48%
    Saturated Fat 11.4 g
    57%
    Cholesterol 95.8 mg
    31%
    Sodium 187.8 mg
    7%
    Total Carbohydrate 65.6 g
    21%
    Dietary Fiber 2.4 g
    9%
    Sugars 45.2 g
    181%
    Protein 7.2 g
    14%

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