Buttery Pound Cake

    2 hours 50 min

    This pound cake is not an ordinary pound cake. It's rich, moist and dotted with walnuts and cherries. Serve as a snack, for afternoon tea or as a dessert, with sweetened whipped cream.

    24 people made this

    Makes: 1 26cm cake

    • 225g unsalted butter
    • 100g margarine
    • 600g caster sugar
    • 2 tablespoons vanilla extract
    • 5 eggs
    • 1/4 teaspoon salt
    • 250ml evaporated milk
    • 325g plain flour
    • 115g walnuts, chopped
    • 1/2 (225g) jar maraschino or cocktail cherries, drained and chopped

    Prep:20min  ›  Cook:2hr30min  ›  Ready in:2hr50min 

    1. Grease and flour a 26cm Bundt or tube cake tin. In a medium bowl, cream together the butter, margarine, sugar and vanilla extract. Beat in the eggs, one at a time. Then stir in the evaporated milk. Combine the salt and 300g of flour, stir into the wet mixture. Toss the remaining flour with the walnuts, add to the batter and mix well. Finally, fold in the cherries. Pour the batter into the prepared tin.
    2. Place cake into a cold oven, then heat to 150 C / Gas 2. Bake for 2 1/2 hours. Cool for 15 minutes in the tin before inverting onto a plate to cool completely.

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    Reviews in English (22)


    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!  -  14 Apr 2005  (Review from Allrecipes US | Canada)


    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.  -  16 Apr 2001  (Review from Allrecipes US | Canada)


    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!  -  09 Dec 2000  (Review from Allrecipes US | Canada)