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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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POLISH POUND CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Sexton Estate in Addison, Texas in 1986. Ingredients:
3 cups granulated sugar |
1/2 cup shortening |
3 cups flour |
1 small can evaporated milk |
2 sticks margarine |
5 large eggs |
1 cup chopped pecans |
1/4 teaspoon salt |
2 tablespoons vanilla |
10 ounce jar maraschino cherries diced |
Directions:
1. Cream margarine, shortening, sugar and salt.
2. Add eggs one at a time beating after each addition.
3. Add flour and milk alternately ending with flour.
4. Fold in vanilla flavoring then spoon in cherries and nuts.
5. Bake in a greased and lightly floured tube pan.
6. Start in a cold oven on bottom shelf and bake 2 hours at 325.
7. Do not open door while baking.
8. Remove from pan immediately.
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