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Jewish Apple Cake I

Reviewed: Sep. 29, 2011
This cake looked really good for Rosh Hashanah and the reviews seemed positive. I used the suggestion of applesauce for oil and Rum for OJ and I also used Splenda for sugar, however my cake came out very dense and the cake part wasnt flavorful at all. I would add 50% more batter too, because double is too much for the pan but as is is too little to coat the apples. The apples were tasty, but then again its hard to screw up cid/sugar apples in the oven unless you burn it. I also baked it for just 50 minutes. It was so much work that I probably wont attempt a re-do. Oh well.
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