| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Cake, Fruit, Dessert |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Baking powder |
| 1 |
ds |
Salt |
| 1/2 |
c |
Soft butter |
| 1 |
|
Egg |
| 5 |
|
Tart apples |
| 1/2 |
c |
Sugar |
| 1/2 |
|
Lemon; Juice of |
| 1/4 |
c |
Raisins |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
CAKE
FILLING
1. Sift flour, sugar, baking powder and salt into a mixing bowl. Add butter
and egg. Knead until dough is firm and shapes easily into a ball. Wrap in
wax paper; refrigerate 1 hour.
2. Meanwhile, peel apples and cut into small pieces. Add sugar, lemon
juice, raisins and cinnamon and let mixture steep until dough is ready.
3. Preheat oven to 350 degrees F.
4. Butter a 9-inch springform pan. Divide the dough into thirds. Roll out
1/3 of dough and line bottom of form. Roll out another 1/3 of dough and
line inside of form halfway to top, pressing along bottom rim to seal
bottom and sides.
5. Drain fruit mixture and pour into pastry-lined pan. Roll out remaining
dough and use a pastry cutter to make long strips. Place strips crisscross
on top of filling. Bake until golden brown, 45 to
55 minutes.
Recipe by: The New York Times Large Print Cookbook/J Hewitt
Posted to TNT Recipes Digest, Vol 01, Nr 929 by "Bob & Carole Walberg"
<walbergr@mb.sympatico.ca> on Jan 11, 1998
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