Name: Sandra's Apple Nut Cake
Ingredients: 2 c Sugar; (white); 1/2 c Margarine; 2 Eggs; 2 ts Vanilla; 2 c Unbleached white flour; 1 ts Salt; 2 ts Cinnamon; 2 ts Soda; 4 c Raw apples; chopped fine; 2 c Chopped nuts; walnuts or pecans are good

The truth is, altar call methodology creates more problems than it solves. Most “decisions” produce only what the unchanged human heart is easily and deceptively able to manufacture on its own – false religious zeal and moral resolve. The only difference is that in this case, all is done under the banner of Christianity, as opposed to some other religion. While we should rejoice that many have been truly saved through these methods, we should mourn that many more – likely the vast majority – have been left in a worse condition than before.

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Jewish		1	Servings

INGREDIENTS

2	c	Sugar; (white)
1/2	c	Margarine
2		Eggs
2	ts	Vanilla
2	c	Unbleached white flour
1	ts	Salt
2	ts	Cinnamon
2	ts	Soda
4	c	Raw apples; chopped fine
2	c	Chopped nuts; walnuts or pecans are good

INSTRUCTIONS

Method: Sift together flour, salt, cinnmon, and soda. Set aside. In
electric mixer, combine sugar and margarine. Beat until fluffy. Add eggs
one at a time, beating well after each addition. Add vanilla. Mix in flour
mixture alternately with the raw apples. Add nuts and mix. Pour into a tube
pan. Bake at 350 degrees 45 minutes - 1 hour - or until cake tester comes
out clean. Can be served with whipping cream, if desired - but is good just
as it is. Will keep a long time in the refrigerator, or can be frozen.
Posted to JEWISH-FOOD digest Volume 98 #026 by Minelle Paloff
<cen17268@centuryinter.net> on Jan 16, 1998

A Message from our Provider:

“Life begins with Jesus”