Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Oil |
| 2 cups | Sugar |
| 2 \N | Eggs |
| 3 cups | All purpose flour |
| 1 cup | Nuts; chopped; or more, if desired |
| 1 teaspoon | Soda |
| 1 teaspoon | Salt |
| 1 teaspoon | Cinnamon; or more; if desired |
| 3 cups | Apples; peeled; finely chopped |
| 1 teaspoon | Vanilla; or more; if desired |
OZBURN HBWK07A
Cream oil and sugar in large mixer bowl; add eggs and beat well; mix all dry ingredients and sift into mixture, mixing well; add apples and vanilla, stirring to mix well; pour into a greased and floured angel food or Bundt pan or 4 small nut loaf pans; bake 1 hour and 30 minutes in a preheated 325~ oven; remove and let cool on a wire rack. Note. Small nut loaf pans should cook in about 35-45 minutes; check using the baking done test.
May be eaten plain or frosted with a very simple icing; use powdered sugar, melted butter, vanilla, milk, lemon and/or cinnamon extract flavoring.
Chuck in Pok.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Apr 30, 1998