| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cake |
16 |
Servings |
INGREDIENTS
| 4 |
tb |
Lard (I did use lard as I had some; gonna try Crisco next time) |
| 5 |
md |
Sized mcintosh apples (and I obviously used pears) |
| 1 1/2 |
tb |
Fresh lemon juice |
| 1 1/2 |
c |
Flour |
| 2 |
pk |
(0.25-oz) active dry yeast |
| 1/4 |
c |
Tepid water |
| 2/3 |
c |
Sugar |
| 2 |
ts |
Grated lemon peel |
| 2 |
|
Eggs |
| 1/2 |
c |
Raisins; soaked in water for 20 minutes & drained |
INSTRUCTIONS
Date: Mon, 30 Jan 1995 12:37:36 -0600
From: Stephanie da Silva <arielle@bonkers.taronga.com>
Melt the lard in a saucepan and let it cool. Cut the apples in quarters
and remove the cores and skin, then cut into thin slices. Place the apple
slices in a bowl and sprinkle the lemon juice over them. Place 1 cup of the
flour in a second bowl and make a well in it. Dissolve the yeast in the
water and pour it into the well; stir with a wooden spoon. Add the sugar,
melted lard, grated lemon peel and eggs, and when these ingredients are all
well incorporated, sprinkle in the remaining flour. Stir very well, until
the dough is smooth and very soft, then add the soaked raisins (I left them
out cause I didn't have any) and half the apple slices, mixing them in
well.
Place the dough in an oiled cake mold or springform pan and arrange the
remaining apple slices on top. Cover with a dish towel and let the dough
rise until it is almost doubled in bulk.
When the dough has risen, remove the towel and bake in a preheated 400F
oven for 35 to 40 minutes, or until the top of the cake is golden brown.
Let the cake cool for 30 minutes before turning out.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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