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Prep 15 mins
Cook 1 hr
You can always be sure a Passover cake has eggs in it. This one has 9. My friends and I usually have an unofficial contest every year, to see how many dozens and dozens of eggs we've gone through over the holiday. This is a pretty yummy cake. The pecans are optional, but don't leave them out!
- Preheat over to 350°F.
- Do NOT butter the tube pan.
- Separate the eggs.
- Cream together sugar, egg yolks, cake meal, salt, cinnamon, and cocoa.
- Add wine and nuts.
- Beat whites and fold into batter.
- Bake at 350°F for 50-60 minutes and cool inverted.
This cake was excellent. I made it last year for Passover and my husband and other friends and relatives loved it. The only thing I will do differently this year is to chop the pecans into smaller pieces. Excellent recipe!