See: Mon, 30 January 1995 12:37:36 -0600

From: Stephanie da Silva arielle@bonkers.taronga.com
Melt the lard in a saucepan and let it nerveless. Cut the apples in quarters
and remove the cores and tegument, then cut into thin slices. Place the apple
slices in a bowl and sprinkle the lemon juice over them. Position 1 cup of the
flour in a second bowl and make a well in it. Dissolve the yeast in the
water and pour it into the good; stir with a wooden spoonful. Add the boodle,
melted embellish, grated lemon peel and egg, and when these ingredients are all
well integrated, sprinkle in the remaining flour. Stir very good, until
the dough is smooth and very subdued, then add the soaked raisins (I left them
out cause I didn't have any) and half the apple slices, mixing them in
wellspring.

Place the dough in an oiled cake mold or springform pan and arrange the
remaining apple slices on top. Cover with a dish towel and let the dough
rise until it is almost doubled in bulge.

When the dough has risen, remove the towel and bake in a preheated 400F
oven for 35 to 40 proceedings, or until the top of the cake is golden brown.
Let the cake cool for 30 minutes before turning out.

REC.FOOD.RECIPES ARCHIVES

/CAKES