JEWISH APPLE CAKE 
4 med. apples, cored, pared & sliced
2 c. sugar
4 eggs
1 c. salad oil
1 tsp. vanilla
3 tsp. baking powder
1/2 c. orange juice
1/2 tsp. salt
3 c. sifted flour

Grease and flour 9 inch tube pan. Mix together 4 teaspoons sugar and 2 teaspoons cinnamon. Beat eggs, gradually beat in sugar, then the oil. Resift flour with baking powder and salt; add to beaten mixture in small amounts alternately with orange juice. Beat in vanilla.

Pour about 1/4 of the batter into tube pan; arrange 1/3 of the apples on top, sprinkle with about 1/3 of cinnamon mixture. Repeat layers using 1/4 batter, 1/3 apples and 1/3 cinnamon mixture until last layer of batter. Bake in preheated oven 350 degrees for 60 minutes.

 

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