Drozdzowka (Polish Yeast Plum Cake) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 8, 2012
We have corrected the yeast amount to two (0.6-ounce) cakes of fresh yeast.
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Home Town: Seattle, Washington, USA

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Reviewed: Dec. 2, 2010
This was my first experience baking anything from scratch. My Babci recently passed away and this was our first family holiday without her, so I decided to give this a shot in her honour. It was a long process, but a lot of fun! The only complaints I had: a) the yeast cakes were IMPOSSIBLE to find!, and b) The dough rose WAY too much. I had to poke holes through the middle of the cake while it was baking because it was getting so tall the plums were falling off the sides. It ended up tasting amazing, though, and my family loved it...they said it tasted just like something Babci would've made herself :) Next time I think I'll split the dough into 2 pans, though. It was just a little too much for a 9x13.
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Reviewed: Nov. 3, 2012
I've been looking for years for a recipe for a cake made with yeast, longing to replicate one we used to get all the time from the bakery in the Polish neighborhood where my father lived. I was so excited when I found this one, but alas, this came out more like a heavy bread than a cake. I think I'll try it again someday, using half the flour and double the milk. Also, the instructions say to "knead in as much air as possible," but as a cooking technique, kneading is about pushing air out, not incorporating it in. So I'm not sure what the author means by that. I think if this were more of a batter it might be a good recipe.
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