Polish Pound Cake Recipe 425 Food

POLISH CAKE RECIPE - PANI WALEWSKA

Steps:

• Preheat oven to 350F with the rack centered. Line a 10-inch round springform or baking pan with aluminum foil or parchment paper (for easier removal and cleanup) and set aside. Gather all the ingredients needed for the cake.

PLAIN POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
• Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
• In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.

POLISH POUND CAKE

Steps:

• 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.

THE POLISH CHURCH POUND CAKE

Steps:

• 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.

POUND CAKE

Steps:

• Arrange a rack in the middle of the oven and heat to 350 degrees F.
• Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.
• Cream together the remaining 16 ounces of butter and the sugar in the bowl of a stand mixer for 5 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at the lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again, stopping once to scrape down the sides of the bowl. This will take approximately 3 minutes and the mixture may look curdled. Add the vanilla and salt and beat on medium speed for 30 seconds.
• With the mixer on the lowest speed, add the flour in 3 installments, making sure each portion is fully incorporated before adding the next. After the final addition, scrape down the sides of the bowl and then beat for 30 seconds on medium speed until almost smooth.
• Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour or until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and will spring back when pressed, but the crack around the center will appear moist.
• Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack. Store the cake on the rack covered with a tea towel for up to 3 days.

POLISH POUND CAKE RECIPE - (4.2/5)

Steps:

• Cream shortening well. Add sugar one cup at a time and cream after each. Add eggs one at a time and cream after each. Add flour and salt alternately with milk and flavoring ending with flour. Add cherries and nuts to last half cup of flour and mix well. Put into greased and floured large angel food cake pan. Put into cold oven on lower shelf. Turn heat to 300° and bake 1 hour 45 minutes to 2 hours. Let cake stand right side up about ½ hour before removing from pan. Cool on rack. This cake is rich and freezes well. When serving, do not cut into thick slices.