| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | c | Sugar; (white) |
| 1/2 | c | Margarine |
| 2 | Eggs | |
| 2 | ts | Vanilla |
| 2 | c | Unbleached white flour |
| 1 | ts | Salt |
| 2 | ts | Cinnamon |
| 2 | ts | Soda |
| 4 | c | Raw apples; chopped fine |
| 2 | c | Chopped nuts; walnuts or pecans are good |
INSTRUCTIONS
Method: Sift together flour, salt, cinnmon, and soda. Set aside. In electric mixer, combine sugar and margarine. Beat until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Mix in flour mixture alternately with the raw apples. Add nuts and mix. Pour into a tube pan. Bake at 350 degrees 45 minutes - 1 hour - or until cake tester comes out clean. Can be served with whipping cream, if desired - but is good just as it is. Will keep a long time in the refrigerator, or can be frozen. Posted to JEWISH-FOOD digest Volume 98 #026 by Minelle Paloff <cen17268@centuryinter.net> on Jan 16, 1998
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