| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Unsalted butter or |
|
|
margarine at room |
|
|
temperature |
| 1 1/2 |
c |
Granulated sugar |
| 1/2 |
t |
Ground mace or nutmeg |
| 1/2 |
t |
Salt |
| 5 |
|
Eggs, at room temperature |
| 1/2 |
t |
Vanilla extract |
| 1/2 |
t |
Freshly grated lemon peel |
| 2 |
c |
Cake flour, not self-rising |
|
|
or 1 3/4 cups all-purpose |
|
|
flour |
| 1 |
|
Medium-size, about 5 ounces |
|
|
tart cooking apple |
|
|
Granny |
|
|
Smith |
|
|
Northern Spy or Greening) |
|
|
peeled quartered cored |
|
|
and cut crosswise in very |
|
|
thin slices |
| 1/3 |
c |
Sliced almonds |
|
|
For decoration: |
|
|
confectioner's sugar |
| 2 1/4 |
|
t Posted to MC-Recipe Digest V1 #297 |
INSTRUCTIONS
Heat oven to 325 F. Lightly grease and flour a 953-inch loaf pan.
Beat butter in a large bowl with electric mixer about 30 seconds until
smooth. With mixer on low speed, gradually add sugar, mace and salt.
Increase speed to high and beat until pale and fluffy. With mixer
still on high, add eggs 1 at a time, beating well after each. Continue
beating, scraping down sides of bowl once or twice, until mixture is
smooth and very pale and has increased in volume. Beat in vanilla,
then stir in lemon peel. With a rubber spatula, gently stir (fold) in
flour, about 1/3 at a time, until batter is smooth and no lumps
remain. Spread 1/3 batter in prepared pan. Sprinkle evenly with 1/2
the apple slices and 1/2 the almonds to within 1/4 inch of the pan on
all sides. (Cake will separate into layers if apples and almonds
completely cover batter.) Spread with half of remaining batter to
cover. Sprinkle as above with remaining apples and almonds. Spread
remaining batter over top. Bake 1 hour 15 minutes to 1 hour 25 minutes
until a pick inserted near center comes out clean. Cool cake in pan on
wire rack 15 minutes. Carefully run a thin-bladed knife around edges
to loosen. Invert on rack, remove pan, turn cake right-side up and
cool completely. Just before slicing and serving, dust with
confectioners' sugar stirred through a strainer. Serves 18. Per
serving with cake flour: 236 cal, 3 g pro, 28 g car, 13g fat, 87 mg
chol with butter, 60 mg chol with margarine, 80 mg sod. Exchanges:1/2
starch/bread, 1 1/3 fruit, 1/4 medium fat meat, Date: Mon, 11 Nov 1996
23:31:04 -0500 From: AFINESISTA@aol.com
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