RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cake, Plum, Sara Nadis' - pareve
This recipe specifies red and/or black plums, but I imagine it would work just as well with any firm plum. Karen Selwyn * * * * * * * Sara Nadis' Rosh Hashanah Plum Cake 1 1/2 to 2 sticks all-vegetable margarine 3/4 cup sugar 4 egg yolks, reserving whites 1 tablespoon lemon juice Rind of 1 lemon, grated 1 tablespoon whisky 3 cups flour 1 teaspoon baking powder For the plum topping: 2 to 3 tablespoons graham cracker crumbs 3 pounds plums (black or red or a mixture of the two), pitted and sliced 2 tablespoons cornstarch 1 cup sugar, or to taste For the meringue: 4 egg whites 4 tablespoons sugar 2 teaspoons flour Preheat oven to 350 degrees. Blend margarine, sugar and egg yolks together until creamy and lemon-colored. Mix in lemon juice, grated lemon rind and whisky. Add flour and baking powder and blend until mixture is a soft dough. Line a 9-inch by 13-inch baking pan with waxed paper or kitchen parchment. Spread dough in the pan and pat down, making sure it reaches the sides. Sprinkle graham-cracker crumbs over the dough. Mix the sliced plums with cornstarch and sugar (amount may vary depending on sweetness of plums). Spread plum mixture on the dough. Bake in 350-degree oven for 30 minutes, then turn oven up to 375 degrees and bake another 15 minutes, or until dough is golden brown. Remove cake from oven but leave heat on. Make meringue by beating egg whites with 4 tablespoons of sugar and 2 teaspoons flour until stiff peaks form. Spread meringue over cake, all the way to sides. Return cake to oven and bake 5 minutes, until meringue is set. With a skewer, poke holes in an attractive pattern in meringue to flatten it. Return cake to oven and bake another 10 minutes. Remove from oven and allow to cool. Makes 24 servings. Source: "A sweet new year: Special desserts create a delicious and symbolic Jewish holiday" Barbara Hoover THE DETROIT NEWS (on-line edition), 9/10/96
