Fortnight of Fright 2016: Fall Apple Cake Recipe (Joannamarie from Wet Noses and Books)

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Welcome to our fifth annual FORTNIGHT OF FRIGHT event!
October 17th – October 31st, 2016

Thanks for checking out the FIFTH annual edition of FORTNIGHT OF FRIGHT where Alyssa (Books Take You Places), Amy (Tripping Over Books), and I bring you two full weeks of Halloween-related posts! We’ve invited bloggers, authors, and book lovers alike to share their favorite things about Halloween and we feature a new person and post each day. 

Today, Joannamarie from Wet Noses and Books is sharing a delicious apple cake recipe!


Fall is the perfect time for apples and pumpkins. This recipe doesn’t include any type of pumpkin ingredients in it, but it does have apples. And who doesn’t like apples? My mom makes this recipe every year around Thanksgiving and Christmas. Its called “Jewish Apple Cake”. I’m not Jewish, but my mom found it somewhere and it’s delicious. Anyway, since the one my mom makes is a ‘special recipe’ I found something really similar to it and it seems to be just as good. Everything you need to know to make this delicious cake is below as well as the link I found it from, enjoy and have a great Halloween!

Jewish Apple Cake

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Servings: 8-10

Ingredients:

  • 3 cups of unsifted all-purpose flour
  • 2 ½ cups of sugar
  • 3 teaspoons of baking powder
  • ½ teaspoon of salt
  • 1 cup of oil
  • 2 ½ teaspoons of real vanilla
  • 4 large eggs, unbeaten
  • ½ cup of orange juice, freshly squeezed (*my mom just uses our Tropicana Orange Juice (no pulp) we drink in the morning for this*)
  • 4 large apples, peeled, and sliced
  • 4 teaspoons of cinnamon
  • 5 tablespoons of sugar, separated (**keep from the other sugar**)

Directions:

1) Beat together until smooth—flour, 2 ½ cups of sugar, baking powder, salt, vanilla, oil, eggs, and juice. Then in a separate bowl, mix apples, cinnamon, and sugar.

2) Layer the batter and apples in a greased pan. *Make sure to pour some batter—then layer it with apples—then switch back and forth until it is all used up*

3) Bake in oven at 350 degrees for 1 ½ hours – 1 ¾ hours.


A big thanks to Joannamarie for today’s Fortnight of Fright post! You can find the original recipe on the web here from Food.com.