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Jewish Apple Cake II

Reviewed: Mar. 6, 2008
This was served at a small family dinner and they loved it so much they came back to finish it off the next day. It has made our holiday menu hall of fame list. These are the changes I made to the orignial recipe: 1)sugared greased pan gave a crunchy cookie crust. 2)tossed 3/4 C. chopped almonds with apples. 3)doubled baking powder lightened texture but require a little larger tube. 4)didn't have oranges so I used lemon juice. 5)added 1/2 C. brandy which added flavor and allowed lighter texture. 6)increased cinnamon as others suggested. 7)Baking time may be shortened due to changes in texture. 8)Topped with warm Mascarpone sauce (mascrpone cheese, milk, powdered sugar, and lemon zest).
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