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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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