This cake is made with crushed Passover kichel. You can buy these Jewish or Israeli cookies at some supermarkets, Jewish markets, or online. Be sure the cherries are patted dry so that their juice doesn’t stain the batter. Margarine is used so that this cake can be served as part of a meat-based meal.
Serves: 12Hands-on: 20 minutesTotal: 4 hours 20 minutesDifficulty: Medium
- ¾ cup margarine, softened, divided
- 12 oz. Passover egg kichel, crushed into crumbs, divided
- ½ cup granulated sugar
- 4 large eggs
- ⅓ cup almond milk
- ½ tsp. vanilla extract
- 1 cup loosely packed sweetened coconut
- ¾ cup chopped pecans, lightly toasted
- 12 canned sweet cherries, drained and patted dry with a paper towel
- Use 1 tablespoon of the margarine and 2 tablespoons of the egg kichel crumbs to grease and flour a heat-safe pan or casserole dish that fits inside a 4-quart slow cooker.
- In a large bowl, cream remaining margarine and sugar together.
- Add eggs, one at a time, beating well after each addition. Stir in remaining ingredients except the cherries. Scrape batter into prepared pan.
- Cut the cherries in half; arrange, cut side down, evenly on top of the batter.
- Place a heat-safe trivet or crushed aluminum foil in bottom of slow cooker. Carefully place pan on top. Cover pan with 4 layers of paper towels. Set cover slightly ajar and cook on low for 4 hours.