Polish Pound Cake The Best Recipes

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Polish Pound Cake

"This is a rich, wet cake. I make inside the oven at one time so the oven isn't always half of empty."

Ingredients :

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

Instructions :

Prep : 20M	Cook : 14M	Ready in : 2H50M

Grease and flour a 10 inch Bundt pan. In a medium bowl, cream together the butter, shortening, sugar and vanilla flavoring. Beat inside the eggs, one after the other. Then stir within the evaporated milk. Combine the salt and a pair of 1/three cups of flour, stir into the moist mixture. Toss the closing flour in with the walnuts, add to the batter and mix properly. Finally, fold within the cherries. Pour the batter into the prepared pan.
Place cake into a chilly oven, then warmness to 300 stages F (a hundred and fifty ranges C). Bake for two half hours. Cool for 15 mins in the pan before inverting onto a plate to cool completely.

Notes :

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