Walnut Cherry Cake

    3 hours 5 minutes

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

    22 people made this

    Serves: 14 

    • 250g butter
    • 125g copha
    • 3 cups (660g) white sugar
    • 2 tablespoons vanilla essence
    • 5 eggs
    • 1/4 teaspoon salt
    • 1 cup (250ml) evaporated milk
    • 2 2/3 cups (350g) plain flour
    • 1 cup (150g) chopped walnuts
    • 1 (125g) jar maraschino cherries, drained and chopped

    Preparation:20min  ›  Cook:2hours30min  ›  Extra time:15min cooling  ›  Ready in:3hours5min 

    1. Grease and flour a 23cm ring tin. In a medium bowl, cream together the butter, copha, sugar and vanilla essence. 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 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 degrees C. 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 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)