| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Box cakes, Apples |
10 |
Servings |
INGREDIENTS
| 1 |
pk |
Yellow cake mix |
| 1 |
pk |
Jell-0 instant pudding lemon flavor (4 serv. pkg.) |
| 4 |
|
Eggs |
| 1/2 |
c |
Water |
| 1/3 |
c |
Oil |
| 1/3 |
c |
Sour cream |
| 1/2 |
c |
Raisins; chopped |
| 1 |
c |
Tart apple; peeled & chopped |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
INSTRUCTIONS
Combine cake mix, pudding mix, eggs, water, oil, and sour cream in large
mixer bowl. Blend, then beat at medium speed of electric mixer for 4
minutes. Combine raisins, apple, and spices. Mix well and stir into batter.
Pour into greased and floured 10-inch fluted tube pan. Bake at 350~ for
50-55 minutes or until cake tester inserted in center comes out clean and
cake begins to pull away from sides of pan. Do not underbake. Cool in pan
about 15 minutes. Remove from pan and finish cooling on rack. Top with
Tart Lemon Glaze.
TART LEMON GLAZE: Place 1 tablespoon softened butter or margarine in small
bowl. Gradually stir in 1 cup sifted confectioners sugar blending well.
Add 1 tablespoons lemon juice. Add 1 to 2 tsp. milk or water, a teaspoon at
a time, until mixture is of glaze consistency. Spread over top of cake and
allow to run down sides. Makes about 1/2 cup or enough for a 10-inch tube
or fluted tube cake or two 9 x 5-inch loaf cakes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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