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This is from a booklet we got at an apple orchard in Tehachapi, California, which is known for its apples, and a rather elaborate loop of tracks used to slow trains coming down the hill.  It uses a lot of apples, makes enough cake for gifts, and freezes well.  Measurements are American, unfortunately, 


2 Cups white sugar
1 Cup chopped nuts.  I like pecans, but walnuts would work too.
2 Cups all purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
3/4 Cup oil
2 eggs
5 Cups diced apples (peeled and cored)

Sift/mix dry ingredients together.  Add to remaining ingredients.  Pour into four greased, floured 3 1/2" by 5 1/2" foil pans.  Bake at 350 for one hour

Glaze
1 Cup icing sugar
2 Teaspoons milk
1 teaspoon vanilla

This was actually edited to add more detail!  The pans are quite small, but the cake's heavy and moist, so it wouldn't cook in a bigger container.  It doesn't rise much, and looks sort of rustic, so I don't tend to ice it.  I imagine muffin tins might work too.  B had a big slice yesterday, and has been suggesting since then that I bring more to work. 

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amiga500

September 2012

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