The Polish Church Pound Cake

Name: The Polish Church Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 16 serving(s)
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

Submitted by Jezski

"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!"

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Ready In:: 1hr 15mins
Ingredients:: 11
Serves:: 16

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

directions

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.

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Reviews

Excellent holiday pound cake! I used almond extract and rum flavoring and love the cherry and pecan combo. Thanks for posting Jezski. This is my "from now on" favorite Christmas cake.

ElaineAnn
This is a fantastic cake! There was a bakery in my neighborhood, when I was growing-up, that used to make this as a large cake, and sold it by the slab/slice. I have to make this every year at Christmas for my Polish boyfriend who will devour it. I use butter/nut flavoring in this recipe, otherwise, I follow the recipe exactly as written. I like to use green maraschino cherries as well as the red ones, if I can find them. Also, I just break the walnuts - don't chop 'em too fine. Absolutely no icing is needed. The cake forms a lovely "crust."

Clevergirl7