Jewish Apple Cake

Nancy Enders' recipe

• Flour - 3 cups

• Sugar - 2 cups

• Cooking Oil - 1 cup

• Eggs - 4

• Salt - 1/2 teaspoon

• Vanilla Extract - 2 1/2 teaspoons

• Baking Powder - 3 teaspoons

• Orange Juice - 1/2 cup

• Apples - 5 Large

• Sugar - 5 tablespoons

• Cinnamon - 2 teaspoons

1. Preheat the oven to 325°F and grease and flour a bundt or tube pan.

2. Peel and slice apples and put in a bowl.

3. Add sugar and cinnamon together in a separate container and pour over the apples. Set aside. 

4. Beat together sugar and eggs in a separate large bowl.

5. Add flour, salt, and baking powder together in an additional bowl, set aside. 

6. Add the cooking oil to the sugar and egg mixture. 

7. Alternate orange juice and flour mixture into the cooking oil, sugar, and egg mixture. Beat until smooth.

8. Spread a layer of the smooth batter into the bundt or tube pan. 

9. Add a layer of slice apples. Repeat steps 8 and 9 until all ingredients are used (3 layers total with apples ending on top).

10. Bake at 325 for 1 hour and 45 minutes. Let cool for 10 minutes and remove from pan.  

Will keep in refrigerator for 5-7 days.