Grandma's yeasted plum cake
This recipe is family treasure. It’s one of the few things I hope my future children will learn and keep passing down the way my dad’s mom taught my mom and she taught me. I feel like I’m part of a bigger picture when I make this cake. I know where it comes from, and it came a long way. The original recipe was written down in Hebrew with measurements in handfuls and made with what was available. My grandma translated and standardized the recipe in terms of cups and ingredients when she moved to America.
My dad refer’s to this as “the holy grail”. His mom used to make one in late summer and freeze it until his birthday on Christmas. Legend has it, my grandfather would keep a knife close by the cake and cut sliver by sliver to eat, until half was gone in a day. My dad has continued the tradition. He eats it for breakfast, after lunch, for mid-afternoon snacks and dessert…