![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhcIQW7NMbbjVXO-pg9kTA8jKpUqOHFqfXM1x1YyvX2Mtyuz_RucPYz2k9bFtarpQtcb7E9jCvEMa5JxcetcK_4iswkSi5pJbK4cO0HDF8g25BOaid_wAHo4LQCauZVw-EkbmAmRR8bPs/s400/jewishapplecake.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtk-Z89ZYJ8VU3WAat3XjpmUbvsUSTx5uxyY2XF9ZBcTRakSS6XC2vgPBwoDtLK8RXSK-m7WLEpyT1dBYFFiTwgq6rR9xQVkWU7Q6XW3zPxrf2tTvm1tdOC595CK0cFU_VvTq544RcgVE/s400/jewishapplecake2.jpg)
Jewish Apple Cake
4 lge. Apples
5 tbspn. Sugar
3 tspn. Cinnamon
-------- let stand
3 cup Flour
3 tspn. Baking Powder
1/2 tspn. Salt
-------- sift together
4 eggs
2 1/2 tspn Vanilla
1 cup Oil
1/4 cup Orange Juice
2 1/2 cups sugar
1. Peal & slice Apples add Sugar & Cinnamon.
2. Make batter, add dry siften ingredients. Mix well with wooden spoon.
3. Grease Tube Pan. Arrange batter and apples in layers, ending with batter.
4. Bake for 1 3/4 hr. until knife comes out clean. 350° oven.
Note: Cake tastes better after 2 days.
Found in "Japan and The Far East Conference" by Henry W. Taft. Published by Macmillan, 1921.
Update: Jenny was awesome enough to try out this recipe.
Here are the results.
-Click photos to enlarge-
1 comment:
nom.
Post a Comment