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Recipe Name: Autumn Apple Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Preparation Time:
Number of Servings: 12

3 Eggs
3/4 Cup(s) Vegetable oil
2 Teaspoon(s) Vanilla extract
2 1/4 Cup(s) Flour
1 1/2 Cup(s) Sugar
1 1/2 Teaspoon(s) Ground cinnamon
1/4 Teaspoon(s) Ground nutmeg
3/4 Teaspoon(s) Baking soda
3/4 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Salt
3 Cup(s) Apples, peeled cored &
1 1/2 Cup(s) Walnuts, chopped
Preheat oven to 375 degrees F. In large bowl of electric mixer, beat
eggs, oil, and vanilla until well combined. Combine flour, sugar,
cinnamon, nutmeg, baking soda, baking powder, and salt, stirring to
combine thoroughly. Add to egg mixture and stir to blend. Stir in
apples and nuts. Spoon batter into a greased 9- by 13-inch baking pan,
or a 10-inch fluted or plain tube pan. Bake until a skewer inserted in
center comes out clean (30 to 40 minutes, or 40 to 50 minutes if using
a tube pan). Cool 30 minutes in pan on rack before cutting.
Timesaver Tip: Batter can be made ahead and frozen before baking. Line
a 9- by 13-inch pan with heavy-duty foil and add batter. Freeze,
uncovered, until frozen solid. Remove from pan; wrap tightly. For tube
pan, spoon batter into unlined greased pan, wrap pan tightly with
heavy-duty aluminum foil, and freeze. Label and date package. Freeze
at 0 degrees F up to 4 weeks. To bake, peel off foil; put batter in
greased pan. Bake in preheated 375 degrees F oven 35 to 45 minutes, or
until pick inserted in center comes out clean. For tube pan, remove
foil; bake 40 to 50 minutes. Recipe By : the California Culinary
Academy File

Nutrition (calculated from recipe ingredients)
Calories: 435
Calories From Fat: 213
Total Fat: 24.7g
Cholesterol: 46.5mg
Sodium: 225.2mg
Potassium: 143.4mg
Carbohydrates: 49.7g
Fiber: 2.5g
Sugar: 28.8g
Protein: 6.3g

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