Indulge in a Delicious Polish Pound Cake Recipe

Looking for a moist and delicious cake recipe that will leave your taste buds dancing with delight? Look no further than this fantastic Polish Pound Cake Recipe!

Perfect for satisfying your sweet tooth, impressing guests, or simply enjoying with a cup of coffee, this classic cake is sure to become a favorite in your baking repertoire.

Made with simple yet flavorful ingredients such as butter, sugar, and flour, it’s easier to make than you might think. Plus, the addition of maraschino cherries and pecans adds texture and flavor that takes this cake to the next level.

Whether you’re celebrating a special occasion or just want to treat yourself to something sweet, this cake is the perfect choice. So grab your apron and let’s get baking!

Why You’ll Love This Recipe

Polish Pound Cake
Polish Pound Cake

If you’re looking for a dessert that’s a delicious and indulgent treat like no other, this Polish Pound Cake recipe is perfect for you. This cake is soft, airy, and deliciously buttery with a tender crumb that is sure to delight your taste buds.

What makes it stand out from other pound cake recipes is its unique blend of ingredients that includes shortening, granulated sugar, and evaporated milk among others. When combined with flour, eggs, and butter, they create a flavor profile that can only be called fantastic.

With every slice you take of this cake, expect the aroma to fill your kitchen with a sweet nut butter fragrance. Its moist texture melts in your mouth while its lightness makes it easy to enjoy without feeling weighed down by sugar. Plus, this cake can be served all year round, making it the perfect addition to any occasion.

Whether you are looking for something special to bring to a party or just need a dessert that’s impressive enough to serve at home, Polish Pound Cake is the solution. So why wait? Try this delicious recipe today!

Ingredient List

 A slice of heaven in a cake form!
A slice of heaven in a cake form!

The ingredient list for this Polish Pound Cake Recipe is relatively simple, with many of the ingredients that can easily be found in your pantry. Here are the ingredients you will need:

Dry Ingredients:

  • 3 cups of all-purpose flour
  • 1 tsp of baking powder
  • 2 tsp of vanilla extract
  • 1 tsp of salt
  • 2 tsp of almond extract
  • 1 cup of chopped pecans

Wet Ingredients:

  • 1 cup (2 sticks) of unsalted butter, softened
  • 1/2 cup of vegetable shortening
  • 5 large eggs
  • 2 cups of granulated sugar
  • 1 can (12 oz) of evaporated milk

Optional Ingredients:

  • Powdered sugar, for decorating
  • Maraschino cherries, for decorating

Some traditional variations suggest using chopped walnuts instead of pecans in the recipe, or adding some almond meal to enhance the nutty flavor. Other variations include adding lemon zest or even poppy seeds to provide a little extra zest to your Polish Pound Cake Recipe. The key to achieving success with this fantastic Polish dessert is sticking to the exact measurements and times specified in this pound cake recipe!

The Recipe How-To

 This Polish Pound Cake will make your taste buds dance to the polka beat.
This Polish Pound Cake will make your taste buds dance to the polka beat.

Now that we’ve covered the ingredients let’s dive into the how-to of this fantastic Polish Pound Cake Recipe. Not to worry, this cake is quite easy and straightforward to make, with simple instructions that anyone can follow. Here’s a step-by-step process to help you achieve a delicious outcome.

Step 1: Preheat The Oven

First things first, preheat the oven to 325°F (165°C). While waiting for the oven to heat up, line a 10-inch bundt pan with butter or non-stick cooking spray. This will prevent the cake from sticking and make it easy to take out when it is done.

Step 2: Cream Butter And Sugar

In a mixing bowl, combine 3 cups of sugar, 1 cup of butter, and 1/2 cup of shortening. Beat at medium speed until they form a creamy consistency. It helps if your butter and shortening are softened before you begin.

Step 3: Add Eggs And Flour Alternately

One at a time, add in 5 eggs, making sure to mix well after each addition. With the mixer on low speed, now add 3 cups flour and 1/2 tsp salt alternately with a 12-ounce can of evaporated milk (equivalent to 1 2/3 cups).

Step 4: Add The Pecans And Vanilla

Stir in 1 cup chopped pecans and 2 teaspoons of vanilla extract. Mix well so they are evenly distributed throughout the batter.

Step 5: Pour The Batter Into The Pan And Bake

Pour batter into the prepared bundt pan and bake for approximately one hour and twenty minutes, or until a toothpick inserted in the cake comes out clean. Keep an eye on it during baking so it doesn’t burn.

Step 6: Let Cool Before Serving

When finished in the oven, remove from heat and allow to cool in the pan for about ten minutes. After removing from the pan, let cool completely on a wire rack before slicing and serving.

Enjoy your Polish pound cake with a sprinkle of powdered sugar or some maraschino cherries on top!

Substitutions and Variations

 Layers of buttery goodness in every slice.
Layers of buttery goodness in every slice.

One of the great things about the Polish Pound Cake recipe is its versatility. Here are some substitutions and variations you can try to make the recipe fit your liking or dietary needs:

– Flour: The recipe calls for all-purpose flour, but you can use cake flour or a gluten-free flour blend if you prefer.

– Butter and Shortening: Instead of using both butter and shortening, you can use all butter or margarine if desired. Note that this will affect the texture of the cake.

– Sugar: If you want to cut down on sugar, try replacing some of the granulated sugar with powdered sugar.

– Eggs: You can use egg substitutes or flax eggs instead of regular eggs to make this a vegan-friendly recipe.

– Nuts and Cherries: Pecans can be replaced with other nuts like almonds or walnuts. You can also add different types of fruits like raisins or cranberries instead of maraschino cherries.

– Bundt Cake: If you want to use a bundt pan instead of a loaf pan, be sure to adjust the baking time accordingly.

Some variations of this fantastic Polish pound cake include adding vanilla extract or almond extract to give it a richer flavor. The babka piaskowa, also known as sand cake, is sprinkled with powdered sugar after baking for added sweetness. Try adding chopped walnuts into the batter for more nutty goodness. For Easter celebrations, try making an easter babka or easter cake with colored icing and festive decorations.

By experimenting with different ingredients, you will fall in love with this recipe even more. Just remember to not stray too far from the original amounts to ensure optimal results.

Serving and Pairing

 The aroma of vanilla and almond will fill your kitchen as you bake.
The aroma of vanilla and almond will fill your kitchen as you bake.

Once the polish pound cake is ready, be sure to let it cool for a few minutes before serving. This will allow time for the cake to firm up and settle, making for an easier slicing experience. Dust the top of the cake with powdered sugar using a sieve to give it a beautiful finishing touch that will create a snow-like effect on your dessert table.

Polish pound cake is perfect for any occasion, from afternoon tea parties to family gatherings. Pair it with freshly brewed coffee or hot chocolate, or serve it with a dollop of whipped cream or vanilla ice cream for added decadence. You can also try pairing this versatile pound cake with different types of fruit sauces, such as strawberries or cherries. If you’re feeling particularly adventurous, you can even add some maraschino cherries as toppings before serving.

Not only is the sweet and buttery flavor of polish pound cake great on its own, but it also serves as an excellent base for other desserts. Cut the cake into small pieces and use them as a base for making trifle desserts or layered cakes. You can also slice them into loaf pieces to make delicious french toast for breakfast.

Polish pound cake is a versatile dessert that can be enjoyed in many ways. Whether served on its own or paired with other ingredients, this classic dessert is sure to impress.

Make-Ahead, Storing and Reheating

 A classic recipe passed down for generations.
A classic recipe passed down for generations.

Looking to make this Polish Pound Cake Recipe in advance or store it for future consumption? Look no further. This recipe provides a few options for making ahead and preserving the flavors.

The Polish Pound Cake can be made up to two days in advance and stored at room temperature for optimal freshness. Just let the cake cool completely before wrapping it tightly with aluminum foil or plastic wrap. However, if you plan on keeping the cake for longer, consider storing it in the refrigerator for up to a week. This will ensure that the cake stays fresh and moist.

To reheat your cake, simply preheat your oven to 350°F (175°C), remove the wrapping and bake for 10-15 minutes until it’s warmed through. Another way of reheating is by slicing and toasting individual pieces just until they start to turn golden around the edges, which is an especially great option if you have leftover slices from a previous serving.

If you want to make things more interesting, serve each slice with a bit of whipped cream on top along with chopped nuts or powder sugar as garnishments. A perfect dessert ready within seconds!

In summary, this recipe is simple to store and reheat without worrying about compromising its taste even days after it’s been made!

Tips for Perfect Results

 The crumb is soft, but the edges are crispy - the perfect texture for a pound cake.
The crumb is soft, but the edges are crispy – the perfect texture for a pound cake.

Polish Pound Cake is a classic dessert that requires precision and attention to detail to yield perfect results. Here are some tips that will help you make the most fantastic Polish Pound Cake ever.

First, it’s essential to use room temperature eggs and butter for this recipe. Let the butter sit at room temperature for a few hours before using it, as this will make the mixing process smoother and incorporate air into the batter for a lighter texture.

Next, it’s important not to overmix the batter when adding the dry ingredients. Once the flour is added, mix until just combined. Overmixing can lead to a dense cake, which goes against what makes pound cake so special.

Sifting the flour and other dry ingredients can also help avoid lumps and ensure even distribution throughout the batter.

Additionally, you should always grease your pan generously and consider lining it with parchment paper to prevent sticking. This cake can be challenging to remove from the pan without it crumbling, so taking these extra steps will save you a lot of trouble.

Lastly, allow your cake to cool entirely before slicing and dusting it with powdered sugar or decorating it with maraschino cherries or chopped pecans. Slicing too early can cause some parts of the cake to become gummy or undercooked.

Follow these tips for making Polish Pound Cake to achieve superb results every time!


Now that you know how to make a delicious Polish Pound Cake, you may have some questions about the recipe or potentially need some advice. That’s why we have put together this FAQ section to answer common inquiries and provide additional tips for achieving the perfect pound cake. So, let’s dive right in and address any concerns you may have about this fantastic Polish cake recipe.

What is Polish cake made of?

This Polish Cake is a delightful fusion of delicate shortbread cake layers, tangy jam, crispy meringue, toasted walnuts, and a luscious buttercream custard filling. It’s a wonderful dessert that offers a perfect balance of texture and flavors.

What nationality is pound cake?

The pound cake is said to have originated from Northern Europe in the early 1700s and has since evolved with changing times. Interestingly, the first American cookbook, published in 1796, featured a recipe for this classic cake.

Why is it called Elvis Presley pound cake?

The pound cake we’ll be baking today is more than just any old cake. It holds a special meaning for Elvis Presley, as it was baked by his childhood friend Janelle McComb. In fact, the Sterns received the recipe from McComb herself on the 10th anniversary of Elvis’s passing in 1987. Let’s get started on making a cake that not only tastes amazing but also has a heartwarming history behind it.

What is a hummingbird pound cake?

Indulge in a rich and luscious Hummingbird Cake that boasts of an impeccable blend of tropical flavors. Mashed ripe bananas, chopped pecans, juicy pineapple, and piquant spices come together to create a dense and moist cake. This cake recipe is a simplified version of the classic and is baked perfectly in a Bundt pan. To enhance the deliciousness, it is topped with a creamy and lustrous cream cheese glaze. Get ready to savor the ultimate flavors that will leave you craving for more.

Bottom Line

In conclusion, this Polish Pound Cake recipe is a fantastic way to impress your guests or satisfy your sweet tooth. With its moist and spongy texture and deliciously rich flavor, this cake is sure to please any crowd. It’s a perfect dessert for any occasion, whether it’s a family gathering or a special event.

I highly recommend using high-quality ingredients when making this cake as it can make all the difference in the final result. And don’t be afraid to experiment with substitutions and variations to make the recipe fit your preferences or dietary restrictions.

But most importantly, remember to have fun while baking! There’s something magical about creating a delicious dessert from scratch and sharing it with loved ones. So put on some music, preheat the oven, and get ready to enjoy a slice of fantastic Polish pound cake.

Polish Pound Cake

Polish Pound Cake Recipe

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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Course: Dessert
Cuisine: Polish
Keyword: < 4 Hours, Christmas, Dessert, European, For Large Groups, Nuts, Polish
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Servings: 1 bundt cake
Calories: 565.3kcal


  • 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)


  • 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.

Your Own Notes


Serving: 153g | Calories: 565.3kcal | Carbohydrates: 65.6g | Protein: 7.2g | Fat: 31.3g | Saturated Fat: 11.4g | Cholesterol: 95.8mg | Sodium: 187.8mg | Fiber: 2.4g | Sugar: 45.3g

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