Jewish/catholic apple cake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dot metzinger dfvf10b | ||
| 4 | Macintosh apples; peeled Cored and sliced or cubed | |
| 2 | teaspoons | Cinnamon |
| 5 | tablespoons | Sugar |
| 3 | cups | Flour; sifted |
| 2 | cups | Sugar; separated |
| 1 | cup | Vegetable oil |
| 4 | Eggs | |
| ¼ | cup | Orange juice |
| 3 | teaspoons | Baking powder |
| 2½ | teaspoon | Vanilla |
| 1 | teaspoon | Salt |
| 1 | cup | Chopped walnuts; (optional) |
Directions
Preheat oven to 350^. Combine cinnamon and 5 tablespoons sugar and sprinkle over apples; set aside. Combine and beat remaining ingredients (except walnuts) in large bowl until smooth. Stir in walnuts. Pour ½ batter into a well greased 10-inch tube pan. Arrange ½ of apple mixture over it. Pour in the rest of batter and arrange the rest of the apples on top of the batter. Bake at 350^ for 1½ hours. Allow cake to cool in an upright position. May be frozen for future use.
NOTE: if apples look small then use 5 instead of 4! Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Apr 30, 1998