Polish Jewish plum cake from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 769) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on September 06, 2013

    A good recipe for the tiny perfect looking Italian prune plums that I can't resist this time of year! (But it isn't for everyday- lots of eggs, sugar, and oil). The plums are coated in a cinnamon sugar mix before being layered into a sturdy cake batter that is brightened with orange juice. The crumb of this cake was exceptional, and it came out easily from the pan. I found my cake was done at 55 minutes, so watch the timing of this one.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.