| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Grains |
Jewish |
Fruits, Cakes |
15 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Nutmeg |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Baking soda |
| 1 1/4 |
c |
Oil |
| 2 |
|
Eggs |
| 2 |
c |
Sugar |
| 2 |
c |
Fresh apples; sliced |
| 1 |
c |
Chopped nuts |
| 1 |
ts |
Vanilla |
| 1/3 |
c |
Brandy |
INSTRUCTIONS
Sift together flour, salt, nutmeg, cinnamon and soda. Mix oil, eggs and
sugar. Add flour mixture to oil mixture and mix well. Add apples, nuts,
vanilla and brandy; mix again. Batter will be very stiff like a cookie
dough. Spread into lightly greased 13x5x2 inch pan. Bake at 350~ for 35 to
45 minutes. This is a very rich cake and should not be iced. The crust is
crunchy like a cookie and the inside is moist and chewy like a brownie.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Apr
30, 1998
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