| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| McIntosh apples, peeled and | ||
| ts Cinnamon | ||
| tb Sugar | ||
| Lemon, juice of | ||
| c Flour | ||
| c Sugar | ||
| c Vegetable oil | ||
| Eggs beaten | ||
| 1 | c Orange juice | |
| ts Baking powder | ||
| 2 | ts Vanilla | |
| ts Salt | ||
| c Chopped walnuts, optional |
INSTRUCTIONS
~----------------------A---------------------------- : -- sliced, up to 6 ~----------------------B---------------------------- : -- but I normally don't : -- leave : -- it out unless I have a : -- guest with an allergy) Adapted from the Applewood Orchards Cookbook Combine above "A" ingredients and set aside. In a large bowl combine "B". Grease a bundt or cake pan ( 1/2 steam table foil works because it's deep). Put 1/2 the batter in the pan; cover with apples and then remaining batter. Bake 350 for 1 hour or until tester comes out clean. Note: when apples aren't in season or just for a change I've used prune plums, pears and even cherry pie filling. Posted to JEWISH-FOOD digest by Lenorevp <Lenorevp@aol.com> on Apr 30, 1998
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