Polish Pound Cake
Polish Pound Cake is a rich, moist dessert featuring buttery flavor enhanced by walnuts, cherries, and coconut. Its tender crumb and sweet glaze make it perfect for special occasions or teatime treats, appealing to those who enjoy classic, fruit-studded cakes with a nutty crunch.
Ingredients
Instructions
- Cream the butter well.
- Gradually work in the confectioners sugar.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla extract.
- Alternately add milk and the mixture of flour and baking powder, starting and ending with the flour mixture.
- Fold in the cherries, shredded coconut, and chopped walnuts.
- Pour the batter into a greased and floured tube pan.
- Bake at 350°F (175°C) for 1 hour.
- Allow the cake to cool, then dust with confectioners sugar.
Tips & Substitutions
For a lighter texture, ensure your butter is softened to room temperature before creaming. You can substitute the walnuts with pecans or omit them for a nut-free version. If you prefer a bit of tang, consider adding lemon zest to the batter. For a festive touch, feel free to use colored maraschino cherries. This Polish Pound Cake also pairs beautifully with Swiss Chocolate Walnut Sliced Cookies for a delightful dessert spread.
Serving Suggestions
This Polish Pound Cake is delicious on its own but can be enhanced with a dollop of whipped cream or a scoop of ice cream. Consider serving it alongside fresh berries for a refreshing contrast. It also makes a great accompaniment to coffee or tea during afternoon gatherings. For a creative twist, try pairing it with Low Cholesterol Hot Fudge Sauce for a decadent dessert experience.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or aluminum foil to keep it moist. Alternatively, you can place it in an airtight container. The cake can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to reheat slices, place them in the microwave for a few seconds or in a preheated oven at 300°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Polish Pound Cake contains roughly 732 calories, with 5g protein, 77g carbohydrates, and 36g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 815mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can use cake flour for a lighter texture, but you may need to adjust the amount slightly. If you're looking for a gluten-free option, consider using a 1:1 gluten-free flour blend, which should work well in this recipe.
How can I make this cake without eggs?
To make this cake egg-free, you can substitute each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed mixed with 2.5 tablespoons of water). This will help maintain moisture and binding in the cake.
Can I freeze this cake?
Absolutely! This cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in an airtight container. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).