Apple cake #4

Yield: 16 Servings

Measure Ingredient
4 tablespoons Lard (I did use lard as I had some; gonna try Crisco next time)
5 mediums Sized mcintosh apples (and I obviously used pears)
1½ tablespoon Fresh lemon juice
1½ cup Flour
2 packs (0.25-oz) active dry yeast
¼ cup Tepid water
⅔ cup Sugar
2 teaspoons Grated lemon peel
2 \N Eggs
½ cup Raisins; soaked in water for 20 minutes & drained

Date: Mon, 30 Jan 1995 12:37:36 -0600 From: Stephanie da Silva <arielle@...> Melt the lard in a saucepan and let it cool. Cut the apples in quarters and remove the cores and skin, then cut into thin slices. Place the apple slices in a bowl and sprinkle the lemon juice over them. Place 1 cup of the flour in a second bowl and make a well in it. Dissolve the yeast in the water and pour it into the well; stir with a wooden spoon. Add the sugar, melted lard, grated lemon peel and eggs, and when these ingredients are all well incorporated, sprinkle in the remaining flour. Stir very well, until the dough is smooth and very soft, then add the soaked raisins (I left them out cause I didn't have any) and half the apple slices, mixing them in well.

Place the dough in an oiled cake mold or springform pan and arrange the remaining apple slices on top. Cover with a dish towel and let the dough rise until it is almost doubled in bulk.

When the dough has risen, remove the towel and bake in a preheated 400F oven for 35 to 40 minutes, or until the top of the cake is golden brown.

Let the cake cool for 30 minutes before turning out.



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