Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Diced apples |
| 2 cups | Sugar; (I use at least 1/2 c. less) |
| 2 \N | Eggs |
| ½ cup | Oil |
| 2 teaspoons | Vanilla |
| 2 cups | Flour |
| 2 teaspoons | Baking soda |
| 1 teaspoon | Salt |
| 2 teaspoons | Cinnamon |
| ½ cup | Nuts; (chopped) |
| 1 cup | Confectioner's sugar |
| ½ teaspoon | Vanilla |
| 1½ teaspoon | Lemon juice |
| 1 tablespoon | Corn syrup |
GLAZE
I got the following recipes from the cookbook of hte Women's Orthodox League of the Detroit area "From a kosher pantry with our love" Combine apples and sugar. Set aside. Beat eggs slightly. Add oil and vanilla. Beat 1 minute at medium speed. Combine dry ingredients. Add alternately with apple mixture. Add nuts. Pour into greased and floured 9"x13" pan. Bake at 350 degrees for 45 - 50 minutes. Combine glaze ingredients until smooth. Drizzle over cooled cake.
[Note: I have never made the glaze. The cake is very moist and sweet without it. I also recommend keeping it in the refrigerator so it doesn't spoil, not that it will last. Freezes well. I know there is no liquid. The sugar draws plenty of liquid from the apples.] Posted to JEWISH-FOOD digest by Marcia Goldberg <safranit@...> on Jan 10, 1999, converted by MM_Buster v2.0l.