| 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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