| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 2 1/2 |
c |
Sugar |
| 1 |
c |
Cooking oi |
| 4 |
|
Eggs; unbeaten |
| 1/2 |
ts |
Salt |
| 3 |
ts |
Baking powder |
| 1 |
|
Orange ; Juice of |
| 2 1/2 |
ts |
Vanilla |
| 4 |
lg |
Tart apples |
| 2 |
ts |
Cinnamon |
| 5 |
tb |
Sugar |
INSTRUCTIONS
Mix together apples (peeled and sliced first!), cinnamon and 5 Tbsp sugar.
Set aside. In large bowl, beat together 2 1/2 cups sugar, oil, eggs, orange
juice and vanilla until smooth. Sift flour, salt and baking powder
together; add a little at a time and mix well. Lightly grease and flour
large bundt pan. Put half the batter in pan, then half the apples. Add
remaining butter and then the rest of the apples on top. Bake at 350
degrees 1 hour 45 minutes. This takes awhile, but it's *really* worth it!!
Posted to JEWISH-FOOD digest Volume 98 #002 by BNLImp <BNLImp@aol.com> on
Jan 2, 1998
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