Title: French Apple Cake
Categories: Box cakes, Apples
Yield: 10 servings
1 pk Yellow cake mix
1 pk Jell-0 instant pudding
-lemon flavor (4 serv. pkg.)
4 Eggs
1/2 c Water
1/3 c Oil
1/3 c Sour cream
1/2 c Raisins; chopped
1 c Tart apple; peeled & chopped
1/2 ts Cinnamon
1/4 ts Nutmeg
Combine cake mix, pudding mix, eggs, water, oil, and sour cream in
large mixer bowl. Blend, then beat at medium speed of electric mixer
for 4 minutes. Combine raisins, apple, and spices. Mix well and stir
into batter. Pour into greased and floured 10-inch fluted tube pan.
Bake at 350° for 50-55 minutes or until cake tester inserted in
center comes out clean and cake begins to pull away from sides of
pan. Do not underbake. Cool in pan about 15 minutes. Remove from pan
and finish cooling on rack. Top with Tart Lemon Glaze.
TART LEMON GLAZE: Place 1 tablespoon softened butter or margarine in
small bowl. Gradually stir in 1 cup sifted confectioners sugar
blending well. Add 1 tablespoons lemon juice. Add 1 to 2 tsp. milk or
water, a teaspoon at a time, until mixture is of glaze consistency.
Spread over top of cake and allow to run down sides. Makes about 1/2
cup or enough for a 10-inch tube or fluted tube cake or two 9x5-inch
loaf cakes.
