Polish Pound Cake

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.

• Total Time: 2 hrs 50 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs 30 mins

Ingredients:

Serves: 16

Yield: 1.0 bundt c ...

• 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)

Directions:

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.