| 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
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