| 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 |
ts |
Ground mace or nutmeg |
| 1/2 |
ts |
Salt |
| 5 |
lg |
Eggs, at room temperature |
| 1/2 |
ts |
Vanilla extract |
| 1/2 |
ts |
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 |
INSTRUCTIONS
1. Heat oven to 325 F. Lightly grease and flour a 9*5*3-inch loaf pan.
2. Beat butter in a large bowl with electric mixer about 30 seconds until
smooth.
3. With mixer on low speed, gradually add sugar, mace and salt. Increase
speed to high and beat until pale and fluffy.
4. 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.
5. With a rubber spatula, gently stir (fold) in flour, about 1/3 at a time,
until batter is smooth and no lumps remain.
6. 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.
7. Bake 1 hour 15 minutes to 1 hour 25 minutes until a pick inserted near
center comes out clean.
8. 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, 2 1/4 fat
Posted to MC-Recipe Digest V1 #297
Date: Mon, 11 Nov 1996 23:31:04 -0500
From: AFINESISTA@aol.com
A Message from our Provider:
“Jesus: he understands”