"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jewish Apple Cake Recipe

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This recipe for Jewish Apple Cake, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, October 27, 2008


3 cups thinly sliced apples
2 teaspoons cinnamon
3 tablespoons sugar

3 cups flour
2 1/2 cups sugar
1 cup vegetable oil
4 eggs
1/4 to 1/2 teaspoon salt
1/3 cup orange juice
2 1/2 teaspoons vanilla
3 teaspoons baking powder

Mix together thinly sliced apples, cinnamon, and 3 tablespoons sugar.
Mix flour, sugar, oil, eggs, salt, orange juice, vanilla, and baking powder well.
Place half of batter in greased and floured bundt pan. Arrange half of apple mixture (1 layer) on top of batter.
Add rest of batter on top of layer of apples and place rest of apple mixture around batter. End with apples on top of batter.
Bake 1 hour or more 350. Test for doneness.
Can be frozen.




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