RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Apple-Raisin Cake - pareve
At Rosh Hashanah, Beth Greenfeld posted a recipe for Apple-Cinnamon Cake from Marcy Goldman's cookbook, A TREASURY OF JEWISH BAKING. In that cookbook, Goldman says versions of her recipe have been around for years with loads of variations. Here is a variation which adds raisins. The recipe would be equally appropriate for Rosh Hashanah or Tu B'Shevat. I have had this recipe in my recipe files "forever" with no attribution. Karen Selwyn * * * * * * * * Apple-Raisin Cake 4 cups plus 2-3 extra apples, cut in wedges 2 tablespoons sugar (have extra available, if needed) 1 1/2 teaspoons cinnamon 1 cup raisins 3 cups flour 1 tablespoon baking powder 1 teaspoon salt 2 cups sugar 4 eggs 1 cup oil 1/4 cup orange juice 2 1/2 teaspoons vanilla additional oil to prepare pan Preheat the oven to 350 degrees. Grease a tube pan. Mix 2 tablespoons sugar with cinnamon and sprinkle over apples. Add more sugar, if necessary to coat apples. Add raisins and set aside. Sift flour with baking powder and salt. Set aside. Combine sugar and eggs, beating well. Add oil, orange juice and vanilla to egg mixture. Stir in dry ingredients and mix to make a smooth batter. Pour half the batter into the tube pan. Add half the apple mixture, spreading the apples evenly. Cover apples with remaining batter. Top the second layer of batter with the remaining apples. Take care not to let the apples mixture touch the sides of the pan at either layer or they will stick. Bake for 1 1/2 hours.
