| 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 | ts | Soda |
| 1 | ts | Salt |
| 1 | ts | Cinnamon; or more; if desired |
| 3 | c | Apples; peeled; finely chopped |
| 1 | ts | Vanilla; or more; if desired |
INSTRUCTIONS
OZBURN HBWK07A 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 <[email protected]> on Apr 30, 1998
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