| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Jewish | 10 | servings | |
INGREDIENTS
| 1 1/2 | c | Vegetable oil or corn oil |
| 2 | c | Sugar |
| 3 | lg | Eggs |
| 1 | ts | Vanilla extract |
| 3 | c | Flour |
| 1 | ts | Salt |
| 1 | ts | Cinnamon |
| 1 | ts | Baking soda |
| 3 | Apples | |
| 1 | c | Chopped walnuts |
| 1 | c | Plumped raisins; (soak in warm water for 15 minutes and drain) |
INSTRUCTIONS
From An Apple Art and Recipe Book by Jessica Tyler Bard and Cynthia Saniewski (Apple Core Publications $12.50) Florence Shifter 10-2-92 1. Preheat oven to 350 degrees. 2. In a large mixing bowl, beat oil and sugar together. Add eggs and vanilla. Beat until smooth. 3. In a separate bowl, sift flour, salt, cinnamon, and baking soda together. Stir the flour mixture into the batter. 5. Peel, core, and thickly slice apples. Stir apples, walnuts and raisins into the batter. Turn batter into a buttered, floured tube pan. 6. Bake for one hour or until a toothpick inserted into the cake comes out clean. Allow the cake to cool briefly in the pan as this will make the outside crunchy. Turn the cake out onto a rack and allow to cool completely. Serves 10 to 12. Makes: 3 8x4 pans_+ or one tube pan Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Aug 23, 1998, converted by MM_Buster v2.0l.
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