| 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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