Yield: 1 Servings
|5 \N||McIntosh apples; peeled and sliced, up to 6|
|1 \N||Lemon ; juice of|
|1 cup||Vegetable oil|
|4 \N||Eggs beaten|
|¼ cup||Orange juice|
|3 teaspoons||Baking powder|
|1 cup||Chopped walnuts; (optional but I normally don't leave it out unless I have a guest with an allergy)|
Adapted from the Applewood Orchards Cookbook Combine above "A" ingredients and set aside.
In a large bowl combine "B".
Grease a bundt or cake pan ( ½ steam table foil works because it's deep).
Put ½ the batter in the pan; cover with apples and then remaining batter.
Bake 350 for 1 hour or until tester comes out clean. Note: when apples aren't in season or just for a change I've used prune plums, pears and even cherry pie filling.
Posted to JEWISH-FOOD digest by Lenorevp <Lenorevp@...> on Apr 30, 1998