JEWISH APPLE CAKE 
In first large bowl:

3 c. unsifted flour
2 c. sugar
1 c. oil or 3/4 c. Crisco
4 eggs, beaten
1/4 c. milk
1/2 tsp. salt
1/3 c. orange juice (optional)
2 1/2 tsp. vanilla
3 tsp. baking powder

In 2nd large bowl:

5-6 thinly sliced apples
2 tsp. cinnamon
3 tbsp. sugar

Bowl 1: Combine and stir all of above first mixture ingredients until smooth.

Bowl 2: Stir or shake gently second mixture ingredients. Pour 1 layer of batter and 1 layer of apples alternately ending with batter in greased and floured tube pan or Bundt pan. Bake at 350 degrees for 1 1/2 hours.

 

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