Ingredientes para The Polish Church Pound Cake
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Cómo preparar The Polish Church Pound Cake
- Preheat oven to 300°F (150°C).
- Cream together 1 cup Crisco, ½ cup margarine, 2 cups granulated sugar, and 1 teaspoon salt until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 3 ½ cups all-purpose flour and 1 cup milk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour. Mix until just combined.
- Stir in 2 teaspoons of your favorite butter/vanilla/nut flavoring (or make your own!).
- Fold in 1 cup chopped walnuts or pecans.
- Gently fold in 1 cup fresh or frozen pitted cherries, halved.
- Grease and flour a 10-inch tube pan or bundt pan.
- Pour batter into prepared pan.
- Bake in the cold oven for 1 hour and 45 minutes, or until a wooden skewer inserted into the center comes out clean. Do not open the oven door during baking.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
154g
Fat
27g
Carbs
19g
