Jewish Apple Cake

Today I had time to bake.  It is cloudy, cold and wet and so no Pumpkin Show or Fall Festival of Leaves.  Maybe tomorrow!  I chose a book off the shelf that is wonderful.  I forgot about it and am so glad to become reacquainted.  The American Country Inn and Bed & Breakfast COOKBOOK Volume 2 by Kitty and Lucian Maynard is so good.  If it is not in your collection it really should be!  There are more than 1,800 recipes fron 600 Canadian and American Inns.  As I was going through the book and marking the ones I would like to make I had written down about half of them.

I had some apples that need to be used up so I chose this apple cake recipe.  It is from an Inn called The Wedgewood Inn in Pennsylavania and was their grandmother's recipe.

This recipe is adapted from there.  I changed a bit of the recipe.

Jewish Apple Cake

5 -6 Apples
1 tablespoon of Penzy's Apple Pie Spice
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2 cups of AP flour
1 cup white whole wheat flour 
1 1/2 cups  sugar
1 cup canola oil
4 eggs
1/2 cup water
2 teaspoons orange oil
1 tablespoon baking powder
2 1/2 teaspoon vanilla extract
1 teaspoon salt
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1/2 cup pecans (walnuts)
6 tablespoons honey
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make a glaze of:
milk
almond flavoring
powder sugar

Grease and flour a tube pan.  Pare, core and slice apples or put on an apple peeler and let it do it for you.  Put into a pan and toss with apple pie spice.  Set aside.

In  a large bowl combine the rest of the ingredients except the last two. Beat until smooth. Pour half the batter in the tube pan, arrange half the apples over the batter, top with  the nuts and honey.repeat with the rest of the batter and the nuts.  Bake 350 degrees for 1 1/2 hours until cake is golden brown.  Serves 8-10 (15 -18).

This cake was moist and wonderful!

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