By request, here’s the recipe for Jewish Apple Cake (story to follow!)
3 cups flour
1 1/2 tsp baking soda
1 tsp salt
2 cups sugar
1 1/2 cups oil (I always substitute at least half or more of the oil for applesauce)
2 eggs, beaten
2 Tbsp vanilla
1/2 tsp lemon juice
3 cups apples, peeled and chopped
Combine flour, soda, and salt. Set aside. Combine 2 c sugar, oil (applesauce), eggs, vanilla, and lemon juice. Beat 2 min. at medium speed. Add flour mixture. Beat at low speed until blended. Fold in apples. Spoon batter into a 10 inch tube or bundt pan that has been greased and floured. Bake at 325 degrees for 1 hour 20 minutes. Cool in pan for 10 minutes. Immediately drizzle glaze over warm cake.
1/2 cup brown sugar
1/2 cup sugar
2 Tbsp butter
1/2tsp each cream of tartar, cinnamon, nutmeg
1/4 cup milk
Combine glaze ingredients in saucepan. Bring to a full boil and cook for 2 minutes, stirring constantly. Let cool to lukewarm before drizzling on cake.
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