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If you’re starting to plan your menus for the Jewish holidays, consider this apple cake. It’s very moist, and chock-full of apples and nuts. I’m including the frosting recipe, but I almost always make it without the frosting, which verges on making the cake too sweet.
It can be parve as long as you don’t use butter or milk in the frosting.
Ingredients:
3 cups flour
1 tsp. salt
1 tsp. baking soda
2 cups sugar
1 cup vegetable oil
¼ cup orange juice
3 eggs, beaten
2 tsp. vanilla
1½ cups chopped nuts
3 cups peeled, chopped apples (3 medium-large apples)
Frosting (optional):
1 cup brown sugar
½ cup butter or margarine
¼ cup milk, apple juice or orange juice
Directions:
Preheat oven to 350 degrees.
Grease and flour two 9 x 5-inch loaf pans or a bundt pan. Sift together the flour, salt and baking soda. In a large bowl, mix the sugar, eggs, oil and juice. Add the flour mixture in thirds until combined. Stir in vanilla, then fold in nuts and apples. Pour into prepared pans.
Bake 45 minutes for the loaf pans or 1 hour for the bundt pan, until a toothpick inserted in the center comes out clean.
Remove from the pan(s) and cool on a wire rack.
If you frost the cake, start the frosting (it’s more like a glaze) as soon as the cake comes out of the oven.
In a small saucepan, combine the brown sugar, butter or margarine and milk or juice and bring to a boil over medium-high heat, stirring constantly. Cook 2½ minutes, stirring constantly. Cool slightly, then pour the hot frosting over the hot cake. (Be sure to put some foil or newspaper under the rack to catch the drips and make cleanup easier.)
Serves 10 to 12
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