Rating: 4.59 stars
27 Ratings
  • 5 star values: 20
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

This is a rich, moist cake. I make two in the oven at one time so the oven is not half empty.

Recipe Summary test

prep:
20 mins
cook:
2 hrs 30 mins
total:
2 hrs 50 mins
Servings:
14
Yield:
1 - 10 inch Bundt cake
Advertisement

Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease and flour a 10 inch Bundt pan. In a medium bowl, cream together the butter, shortening, sugar and vanilla flavoring. Beat in the eggs, one at a time. Then stir in the evaporated milk. Combine the salt and 2 1/3 cups of flour, stir into the wet mixture. Toss the remaining flour in with the walnuts, add to the batter and mix well. Finally, fold in the cherries. Pour the batter into the prepared pan.

    Advertisement
  • Place cake into a cold oven, then heat to 300 degrees F (150 degrees C). Bake for 2 1/2 hours. Cool for 15 minutes in the pan before inverting onto a plate to cool completely.

Nutrition Facts

548 calories; protein 7.4g; carbohydrates 66.7g; fat 29.3g; cholesterol 106.5mg; sodium 179.8mg. Full Nutrition
Advertisement

Reviews (29)

Most helpful positive review

Rating: 5 stars
04/14/2005
Excellent! I made this for a Polish dinner festival and it everyone loved it...had many requests for the recipe. I added some rum-soaked raisins and used diced candied cherries as I couldn't get maraschino cherries when I needed them. I also couldn't find the flavoring so I used a mix of vanilla almond and a bit of maple flavoring. Wonderful blend if you have the same problem. My family is Polish and we will definitely be adding this to the dessert list...awsome! Read More
(20)

Most helpful critical review

Rating: 3 stars
12/21/2009
I'm rating this low due to the butter and shortening plus the 5 eggs. It really is good though and if you don't have a health problem it's also lovely to look at. My husband really does like it so it rates a 5 star in looks & taste. Read More
(1)
27 Ratings
  • 5 star values: 20
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/14/2005
Excellent! I made this for a Polish dinner festival and it everyone loved it...had many requests for the recipe. I added some rum-soaked raisins and used diced candied cherries as I couldn't get maraschino cherries when I needed them. I also couldn't find the flavoring so I used a mix of vanilla almond and a bit of maple flavoring. Wonderful blend if you have the same problem. My family is Polish and we will definitely be adding this to the dessert list...awsome! Read More
(20)
Rating: 4 stars
05/14/2003
I started checking the cake after 1 1/2 hours. It was done in about 1 hour 50 minutes not 2 1/2 hours! I did get rave reviews from my family. I would make it again. Read More
(13)
Rating: 5 stars
08/29/2002
This is a spectacular and great tasting cake - needs no frosting as outside forms a slightly crunchy sweet layer! Would be a colorful great holiday cake! Read More
(12)
Advertisement
Rating: 5 stars
06/05/2005
This take is soooo good! I made it already about 4 times in one month. For a few friends birthdays I put it in a basket with Mugs tea bags an a nice card! Took the cake to work also a family get together! Everyone loved it I will try to made little pound cakes for Christmas gifts for my neighbors and co- workers this year! I baked it 1hr.and about 40 minutes Not 2 1/2hrs YOU WILL LOVE THIS CAKE my friends can't get enough or myself!! Read More
(10)
Rating: 5 stars
02/04/2009
I loved this recipe. I substituted buttermilk for the condensed milk and used pecans instead of walnuts. It was delicious. I frosted with Satiny Chocolate Glaze. Read More
(5)
Rating: 4 stars
11/20/2009
This cake is fabulous. Dense and moist. Baked at 300 in my oven it was done in 1 1/2 hours. The only issue I had with this cake was getting it out of the bundt pan. Make sure to grease & flour this REALLY GOOD! Definitely a "keeper" recipe. Highly recommend! YUM! Read More
(5)
Advertisement
Rating: 5 stars
03/03/2007
I have never gotten so many great comments on a cake in my life. I have made it several times for all different groups and it pleases everyone. I dust mine with powdered sugar. Read More
(4)
Rating: 4 stars
12/02/2011
very good. brought to madonnas for easter 2011 Read More
(3)
Rating: 5 stars
11/29/2008
Excellent cake. I gotta say that I usually burn everything I try to bake.. but not this cake! Maybe it was the low temperature -- I don't know. I did only cook mine for about 2 hours. Also added an amaretto glaze after it had cooled. (Just mixed powdered sugar and amaretto until the right consistency). Read More
(3)
Rating: 3 stars
12/21/2009
I'm rating this low due to the butter and shortening plus the 5 eggs. It really is good though and if you don't have a health problem it's also lovely to look at. My husband really does like it so it rates a 5 star in looks & taste. Read More
(1)