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Jewish Apple Cake I

Reviewed: Feb. 25, 2009
I've made this cake, successfully, many times, but each time I've made a few changes. Today, to begin, I increased all the ingredients by 50% to accomodate a large tube pan. Instead of just vanilla extract, I used one teaspoon each of vanilla, almond, and lemon extract. I used five apples, two Granny Smith, two Fuji and one Braeburn, because they're what I had in the fridge. To insure a very moist cake, instead of oil, I used melted butter flavored vegetable shortening. I thoroughly mixed the eggs into the melted shortening and orange juice with a wire whip, when the melted shortening was just slightly warm to the touch. When I mixed the dry ingredients into the wet ingredients, it became very obvious that more liquid was needed. I added additional juice as I mixed, until I had a very thick batter; too thick to pour, but perfect for spooning into the tube pan. I tossed the apples in sugar that had been spiced with cinnamon, ginger, and nutmeg. Baking at 350 degrees, my bake time was 76 minutes. At 60 minutes, the cake's top had reached a perfect color, but it was clear the cake needed more oven time. I slipped the cake out of the oven at the 60 minute mark and covered the top with foil. The cake looks and tastes terrific.
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