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Jewish Apple Cake I

Reviewed: Sep. 23, 2010
I used brown sugar instead of white sugar (didnt have any). I also used apple juice instead of orange (didnt have any) and to that I added the juice of one lemon and a swig of beer (I was drinking it and thought it might be good). I also added lemon to the apples mixed with nutmeg, cinnamon, cloves and sugar. I mixed the dry ingredients (except for the sugar which I mixed in with the eggs, oil and vanilla) separately from the wet and then added them to the mixing bowl cup by cup, alternating between the wet and dry ingredients. The batter looked like velvet and left ribbons across the top! I also put the sugar covered apples in the bottom of the bunt pan and mixed the juice from the apple/spice mixture into the batter before pouring the batter on top of the apples. The apples caramelized and each bite just melts in the mouth!!
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