| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | Cakes | 1 | Servings |
INGREDIENTS
| 1 1/2 | c | Oil |
| 2 | c | Sugar |
| 2 | Eggs | |
| 3 | c | All purpose flour |
| 1 | c | Nuts, chopped or more if |
| desired | ||
| 1 | t | Soda |
| 1 | t | Salt |
| 1 | t | Cinnamon, or more if |
| desired | ||
| 3 | c | Apples, peeled finely |
| chopped | ||
| 1 | t | Vanilla, or more if desired |
INSTRUCTIONS
Cream oil and sugar in large mixer bowl; add eggs and beat well; mix all dry ingredients and sift into mixture, mixing well; add apples and vanilla, stirring to mix well; pour into a greased and floured angel food or Bundt pan or 4 small nut loaf pans; bake 1 hour and 30 minutes in a preheated 325~ oven; remove and let cool on a wire rack. Note. Small nut loaf pans should cook in about 35-45 minutes; check using the baking done test. May be eaten plain or frosted with a very simple icing; use powdered sugar, melted butter, vanilla, milk, lemon and/or cinnamon extract flavoring. Chuck in Pok. Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Apr 30, 1998
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 7000
Calories From Fat: 3667
Total Fat: 419.1g
Cholesterol: 372mg
Sodium: 4452.7mg
Potassium: 2146.8mg
Carbohydrates: 767.8g
Fiber: 36.5g
Sugar: 444.3g
Protein: 79g