Jewish Apple Cake
- 3 cups Unsifted flour
- 3 tsp Baking powder
- 2 cups Sugar
- 4 Eggs
- 1 cup Oil
- 2 1/2 tsp Vanilla
- 1/4 cup Orange or pineapple juice
- 2 pounds (5 large or more) pared, sliced or chopped apples
- 1/2 cup Sugar
- 3 tsp Cinnamon
- Preheat oven to 350 degrees. Mix flour and baking powder in a medium bowl. Beat sugar, oil, eggs and vanilla well in a large bowl. Add flour and juice alternately to egg mixture. Beat well. Grease well and flour a large tube pan. Start with a layer or batter and then a layer or apples sprinkled with sugar and cinnamon mixture. Make 3 layers ending with apples. Bake at 350 degrees for 1 hr, 20 min to 1 hr, 30 min.
- After the cake is done, leave it in the pan until cold. It is better if it is not cut until the next day.
flour, baking powder, sugar, eggs, oil, vanilla, ubc, pared, sugar, cinnamon
Taken from www.epicurious.com/recipes/member/views/jewish-apple-cake-1228612 (may not work)