Ingredients
-
-
4 - 5
-
1/2
-
4
-
-
3
-
2
-
1
-
3
-
4
-
1/4
-
2 1/2
-
1
-
1
-
Directions
Different Jewish Apple Cake,This recipe is a bit different because the apples are grated instead of chopped or sliced and there is pineapple juice instead of the traditional orange juice. For a richer cake, use butter instead of oil, but it tastes wonderful both ways. Enjoy!,This was a GREAT find. I’m allergic to oranges, so the use of pineapple juice was a real winner for me. I’ll be taking this one to a nosh for sure!,Very good, but I needed to cook it about 1/2 hour longer than recommended. I also used orange juice and it was very moist and tasty.
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Steps
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1
Done
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Preheat Oven to 350 Degrees Fahrenheit. |
|
2
Done
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Mix Filling Ingredients Together and Set Aside. |
|
3
Done
|
Place All Batter Ingredients (except Nuts, If Using) Into a Large Bowl and Beat Until Smooth. |
|
4
Done
|
Fold in Nuts If Using. |
|
5
Done
|
Pour Half of Batter Into Greased Tube or Bundt Pan. |
|
6
Done
|
Place Half of Filling Mixture Over Batter; Add the Rest of Batter Over That. |
|
7
Done
|
Spread Remaining Filling Over Top. |
|
8
Done
|
Bake For 1 Hour and 20 Minutes or Until Cake Tests Done. |
|
9
Done
|
Cool in Pan Until Warm and Then Turn Out Onto Wire Rack. |
