The instructions include equipment (such as a
food processor and
stand mixer or
hand mixer) that make the cake a snap. But the cake can also be made by grating, chopping, and beating by hand.
Serving options: I like the cake with whipped cream (or non-dairy whip for Kosher friends) and strawberries. (Strawberries are usually in season for Passover/Spring Equinox/Easter.) My mom's transcription from the 80's suggests sprinkling with powdered sugar just before serving.
The cake is best the first day, but can be baked the morning of a big dinner.