Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Jewish Plum Cake




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


original recipe by Avigail Hurvitz-Prinz
adapted to gfcf by BL Olson 2010




List of Ingredients




2 cups gfcf flour blend for cake (medium protein content around 25%)
2 teaspoons aluminium-free baking powder
a pinch of salt
zest from 3 lemons (optional)
1/2 pound cf margarine, at room temperature
1 1/4 cup sugar (reserve 1/4 cup)
5 eggs
1 Tablespoon vanilla
1 cup gf breadcrumbs (like from challah - ie sweet egg bread)
3 pounds of sweet plums (not prune plums)



Recipe



Preheat oven to 350 degrees.

Combine the flour, baking powder, salt, and lemon zest in a medium bowl.

In a large bowl cream the margarine and one cup of the sugar, either by hand or with an electric mixer. Then add the eggs one at a time, and add all the dry ingredients a little bit at a time. Add the vanilla and mix thoroughly.

When the cake batter is smooth, pour it into a 9x12 glass baking dish. Sprinkle the top with breadcrumbs, then place the plum halves on top of the batter. I place them to cover the whole top of the cake. Breadcrumbs can help keep the plums from sinking into the cake. But don't fret if your plums fall. If this happens to you, as it often
does to me, the cake will still be delicious!

Sprinkle cake with the reserved ¼ cup of sugar. Bake for 30 minutes or until the top is golden brown and a knife comes out clean.

To serve top with sweetened mediterranean style cf yoghurt or yoghurt "cheese" (yoghurt strained overnight in cheese cloth or coffee filter so it is thicker than regular yoghurt)