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- Date: Mon, 30 Jan 1995 12:37:36 -0600
- From: Stephanie da Silva <arielle@bonkers.taronga.com>
- Message-Id: <199501301837.MAA17184@bonkers.taronga.com>
-
-
- Apple Cake
-
- 4 tablespoons lard (I did use lard as I had some, gonna try Crisco next time)
- 5 medium sized McIntosh apples (and I obviously used pears)
- 1 1/2 tablespoons (22 1/2 ml) fresh lemon juice
- 1 1/2 cups (375 ml) flour
- two 1/4 oz (7 1/2 g) packages active dry yeast
- 1/4 cup (50 ml) tepid water
- 2/3 cup (150 ml) sugar
- 2 teaspoons (10 ml) grated lemon peel
- 2 eggs
- 1/2 cup (125 ml) raisins, soaked in water for 20 minutes & drained
-
- Melt the lard in a saucepan and let it cool. Cut the apples in quarters
- and remove the cores and skin, then cut into thin slices. Place the
- apple slices in a bowl and sprinkle the lemon juice over them. Place 1
- cup (1/4 liter) of the flour in a second bowl and make a well in it.
- Dissolve the yeast in the water and pour it into the well; stir with a
- wooden spoon. Add the sugar, melted lard, grated lemon peel and eggs,
- and when these ingredients are all well incorporated, sprinkle in the
- remaining flour. Stir very well, until the dough is smooth and very
- soft, then add the soaked raisins (I left them out cause I didn't have
- any) and half the apple slices, mixing them in well.
-
- Place the dough in an oiled cake mold or springform pan and arrange the
- remaining apple slices on top. Cover with a dish towel and let the dough
- rise until it is almost doubled in bulk.
-
- When the dough has risen, remove the towel and bake in a preheated 400F
- oven (200C) for 35 to 40 minutes, or until the top of the cake is golden
- brown. Let the cake cool for 30 minutes before turning out.
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