Jewish apple cake #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Oil |
| 2 | cups | Sugar |
| 4 | Eggs | |
| 2½ | teaspoon | Vanilla |
| ½ | teaspoon | Cinnamon |
| 3 | mediums | Apples |
| 3 | cups | Flour |
| 3½ | teaspoon | Baking powder |
| ½ | cup | Orange juice |
| ½ | cup | Cut up nuts; if desired (reserve small amount for topping) |
| 2 | tablespoons | Sugar & cinnamon mixed |
Directions
Mix ingredients in order given, except the apples. Peel & slice apples thinly with grater or cabbage cutter. In greased & lightly floured tube pan pour about 1 inch of batter, a layer of apples, more apples, then balance of batter. Sprinkle top with cinnamon, sugar & small amount of chopped nuts. Bake 1-¼ hours at 350. Especially good for coffees.
MRS WILLIAM (BETTY) BRAUN
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .