This is a Polish pound cake technique. It has a long baking time but the cake comes out very rich and moist.
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 USA and 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 USA and 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 USA and Canada)