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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (135g) Recipe makes 8 servings The following items or measurements are not included below: 1 lemon rind |
||
| Calories 404 | ||
| Calories from Fat 77 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.6g | 13% | |
| Saturated Fat 4.8g | 24% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 72mg | 24% | |
| Sodium 79mg | 3% | |
| Potassium 115mg | 3% | |
| Total Carbohydrate 74.9g | 24% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 37.7g | ||
| Protein 7.5g | 14% | |
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Poor Man's Purim Cake
SERVES 8 , 1 Purim Cake
Ingredients
- 1 1/2 cups sugar
- 1/4 cup unsalted butter
- 2 large eggs
- 1 cup milk
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 lemon rind, grated
- confectioners' sugar (optional)
Directions
1
1. Place the sugar and the butter together in a food processor with the steel blade and process until creamed.2
2. Add the eggs and the milk, pulsing after each addition. Then add the flour, baking powder, and the lemon rind, pulsing until a smooth mass is formed.3
3. Place the dough in a greased and floured 9- by 9-inch square baking pan. Pat down and bake in a preheated 350-degree oven for 30 minutes. When cool enough to handle, turn out on a rack.4
4. Sprinkle with confectioners’ sugar, slice, and serve.
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- Cuisine > European > Jewish (Ashkenazi)
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: bluemoon downunder
On Nov 6, 2005
I halved the recipe and made this in a small spring form pan. I added two teaspoon of lemon juice as well as the lemon zest, and my Poor Man’s cake (just LOVE the name!) was moist and flavoursome. For a touch of decadence, we ate it with lemon curd. Delicious! Thanks for sharing this recipe, KmartKlutz!
From: Chef Patience
On Nov 4, 2005
This is a good, basic cake. I tried a piece sprinkled with sugar, as suggested, a piece with chocolate frosting, and a piece with cream cheese frosting. It was much better with the sugar and the cream cheese frostings than with the chocolate. I should try it with fresh strawberries…
From: Chef Kate
On Sep 18, 2005
I halved this recipe and made it in my blender, pulsing and mixing--I found that pulsing for a good while acheived a marvelously thick, creamy batter. I then baked it in 2 mini loaf pans. The cake rose beautifully and the end result were two gorgeous little loaves which sliced beautifully. Cake has a lovely crumb and taste. Thanks, Robbie!
From: Jellyqueen
On Sep 5, 2005
This cake is very good. I made it in a 9" round layer cake pan instead of a 9x9 square. The only thing was that my dough was not thick enough to pat. It was thick, but I had to spread with spoon. Didn't seem to really matter, though, because it cooked up pretty and was very good served with fresh fruit.
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