Jewish Apple Cake
Author/Submitted by: Marian Durkin <firstname.lastname@example.org>
peeled and cored
Slice apples thinly, mix with sugar and cinnamon; set aside while preparing cake.
Sift flour, baking powder, and salt together. Beat eggs until foamy. Gradually beat in sugar, until mixture is thick and fluffy. Slowly pour oil into egg mixture, while beating continuously, and mix until well blended. Add dry ingredients 1/3 at a time, alternating with orange juice, beating with a wooden spoon until smooth.
Grease and flour a 10-inch tube pan. Pour 1/3 of the batter into the pan. Drain the liquid from the apples and arrange half of the slices on top of the batter. Add another 1/3 of the batter, then the rest of apples, and finally top with the remaining 1/3 of the batter.
Bake at 350 degrees F. for approx. 1 hour and 30 minutes, or until cake springs back when touched. Cool thoroughly before removing from the pan.