Joan Nathan's Apple Cake

[Philip and Karen Selwyn]

The following recipe has been passed down orally for generations in Joan
Nathan's husband's Polish household. In her introduction to the recipe,
Joan Nathan writes, "Unlike most American butter-based cakes, Jewish
apple cake is made with vegetable oil, thus making it acceptable after a
meat meal under the Jewish dietary laws that prohibit mixing meat and
milk. In addition, cooking with oil at Hanukkah symbolizes the miracle
of the drop of sacred oil found by Judah Maccabee and his brothers in
the rubble of the desecrated Temple in Jerusalem in 165 B.C.E."

Karen Selwyn

* * * * *

Joan Nathan's Apple Cake

5 large apples, unpeeled, cored and sliced into eighths
2 teaspoons ground cinnamon
2 cups granulated sugar, divided
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1 teaspoon vanilla
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees.

Place apple slices in a large bowl; sprinkle with cinnamon and 5 of the
tablespoons sugar.

In a separate bowl, beat eggs. Gradually add the remaining sugar, oil,
orange juice and vanilla, beating well.

Sift together flour, baking powder and salt. Combine flour mixture with
egg mixture.

Grease and flour a 10-inch tube pan. Pour 1/3 of the batter into the
pan. Lay 1/3 of apples over the batter. Repeat process for 2 more
layers, ending with apples on top.

Bake 1 1/2 hours, until golden on top. Let stand a few minutes; unmold.

Yield: 8 to 10 servings.

Source: "Jewish apple cake is a favorite at Hanukkah"
Joan Nathan
ST. LOUIS POST DISPATCH (on-line edition), 11/29/99

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