| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 5 |
|
McIntosh apples; peeled and sliced, up to 6 |
| 2 |
ts |
Cinnamon |
| 5 |
tb |
Sugar |
| 1 |
|
Lemon ; juice of |
| 3 |
c |
Flour |
| 2 |
c |
Sugar |
| 1 |
c |
Vegetable oil |
| 4 |
|
Eggs beaten |
| 1/4 |
c |
Orange juice |
| 3 |
ts |
Baking powder |
| 2 1/2 |
ts |
Vanilla |
| 1 |
ts |
Salt |
| 1 |
c |
Chopped walnuts; (optional but I normally don't leave it out unless I have a guest with an allergy) |
INSTRUCTIONS
A
B
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 ( 1/2 steam table foil works because it's deep).
Put 1/2 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@aol.com> on Apr 30, 1998
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