Jewish Apple Cake

• 2 cups sugar
• 4 eggs
• 1 cup salad oil
• 3 cups flour, sifted
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup orange juice
• 1 1/2 teaspoons vanilla
• 4 4 large granny smith apples or 4 large golden delicious apples
• 4 teaspoons cinnamon
• 1 cup sugar
• 1/2 cup walnuts, chopped (optional)
• 2 tablespoons lemon juice (optional)

1. Toss the apples with lemon juice to prevent darkening.
2. Cake Batter:
3. MIx dry ingredients, including 2 cups sugar.
4. Make a hole in center and add eggs, juice, oil and vanilla.
5. Beat with mixer for 2 minutes. The batter will be thick.
6. Pour half of the batter into greased and floured 10 inch tube pan. Arrange half the apples over the top of batter and sprinkle with cinnamon and sugar which have been mixed together. You can add 1/2 cup chopped walnuts if desired. Cover with remaining batter and top this with remaining apple slices and sprinkle the same way with the sugar-cinnamon-nut mixture. Bake for 1 hour and 20 minutes to 1 and 1/2 hours at 350 degrees.
7. Allow the cake to cool in the pan for 25 minutes.
8. Take cake out of the pan.

sugar, eggs, salad oil, flour, baking powder, salt, orange juice, vanilla, granny smith apples, cinnamon, sugar, walnuts, lemon juice

Taken from www.food.com/recipe/jewish-apple-cake-118520 (may not work)