JEWISH APPLE CAKE 
4 lg. firm apples
5 tbsp. sugar
3 tsp. cinnamon
3 c. flour
3 tsp. baking powder
1/2 tsp. salt
4 eggs
1 c. vegetable oil
2 1/2 tsp. vanilla
1/4 c. orange juice
2 1/2 c. sugar

Peel and slice apples, toss with 5 tablespoons sugar and cinnamon, let stand. Grease a tube pan. Preheat oven to 350 degrees. Beat eggs with sugar, oil, vanilla and orange juice. Stir together dry ingredients. Stir into egg mixture. Pour batter into pan - alternating layers of apples and batter. (Start with some apples in a design on the bottom of the pan; end with batter). Bake at 350 degrees for 1 1/2 hours. Cool in the pan.

 

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