1 c. butter
3/4 c. granulated sugar
2 eggs
1/4 tsp. vanilla extract
1/2 c. chopped California walnuts
Grated rind 1/2 lemon
About 1 pound apples
3 c. sifted all purpose flour
3 tsp. double acting baking powder
1/2 tsp. salt
3 tbsp. milk

Start heating oven to 325 degrees. In large bowl, with mixer at medium speed, mix butter with sugar until creamy. Then add eggs, one at a time, beating until light and fluffy. Add vanilla, nuts, rind; mix well. Wash, pare, then cut each apple into about 10 lengthwise wedges. Remove core and seeds from each apple wedge; then cut each wedge, crosswise, into thin slices. Fold into cake mixture.

Sift flour with baking powder, salt; fold into batter alternately with milk, blending well. Turn batter into greased 10 x 5 x 3 inch loaf pan. Bake 1 hour and 50 minutes to 2 hours, or till cake tester, inserted in center, comes out clean. Cool on wire rack about 15 minutes; then, with spatula, loosen around edges, turn out on same rack, place top side up, and let cool. Serve. Refrigerate any leftovers. Makes one loaf.