I grew up making this cake. My great aunt handed it down to me. We always put a chocolate fudge icing on it and for the holidays she would add mincemeat to it and it was always a big hit either way.
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!
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…
Good cake. Very different. Mine did not make a dough either- a very thick batter. Cooked in a 9x9 pan but I had to add 5 minutes to the cook time as it was still 'jiggly' in the middle. After cooling the bottom was still a little raw but 'set' which was ok with us but might not be for some. Great dense cake with nice crumb. Next time I will cook a little longer or use a different pan. Thanks for a good recipe- GREAT flavor!
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!
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.