| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | 1 | servings | |
INGREDIENTS
| 4 | c | Diced apples |
| 2 | c | Sugar; (I use at least 1/2 c. less) |
| 2 | Eggs | |
| 1/2 | c | Oil |
| 2 | ts | Vanilla |
| 2 | c | Flour |
| 2 | ts | Baking soda |
| 1 | ts | Salt |
| 2 | ts | Cinnamon |
| 1/2 | c | Nuts; (chopped) |
| 1 | c | Confectioner's sugar |
| 1/2 | ts | Vanilla |
| 1 1/2 | ts | Lemon juice |
| 1 | tb | Corn syrup |
INSTRUCTIONS
GLAZE I got the following recipes from the cookbook of hte Women's Orthodox League of the Detroit area "From a kosher pantry with our love" Combine apples and sugar. Set aside. Beat eggs slightly. Add oil and vanilla. Beat 1 minute at medium speed. Combine dry ingredients. Add alternately with apple mixture. Add nuts. Pour into greased and floured 9"x13" pan. Bake at 350 degrees for 45 - 50 minutes. Combine glaze ingredients until smooth. Drizzle over cooled cake. [Note: I have never made the glaze. The cake is very moist and sweet without it. I also recommend keeping it in the refrigerator so it doesn't spoil, not that it will last. Freezes well. I know there is no liquid. The sugar draws plenty of liquid from the apples.] Posted to JEWISH-FOOD digest by Marcia Goldberg <safranit@earthlink.net> on Jan 10, 1999, converted by MM_Buster v2.0l.
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