Recipe - French Apple Cake

1 pack Yellow cake mix
1 pack Jell0 instant pudding
lemon flavor (4 serv. pkg.)
4 Eggs
One half cup Water
1/3 cup Oil
1/3 cup Sour cream
One half cup Raisins; chopped
1 cup Tart apple; peeled & chopped
One half teaspoon Cinnamon
One fourth teaspoon 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 10inch fluted tube pan. Bake at 350~ for
5055 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 One half cup or enough for a 10inch tube
or fluted tube cake or two 9 x 5inch loaf cakes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini