Recipe - Fresh Apple And Almond Pound Cake

1 cup Unsalted butter or
margarine, at room
temperature
1 One half cup Granulated sugar
One half teaspoon Ground mace or nutmeg
One half teaspoon Salt
5 lg Eggs, at room temperature
One half teaspoon Vanilla extract
One half teaspoon Freshly grated lemon peel
2 cup Cake flour (not selfrising)
or 1 Three fourths cups allpurpose
flour
1 Mediumsize (about 5 ounces)
tart cooking apple (Granny
Smith,
Northern Spy or Greening),
peeled, quartered, cored
and cut crosswise in very
thin slices
1/3 cup Sliced almonds
For decoration:
confectioner's sugar

1. Heat oven to 325 F. Lightly grease and flour a 9*5*3inch loaf pan.

2. Beat butter in a large bowl with electric mixer about 30 seconds until
smooth.

3. With mixer on low speed, gradually add sugar, mace and salt. Increase
speed to high and beat until pale and fluffy.

4. With mixer still on high, add eggs 1 at a time, beating well after each.
Continue beating, scraping down sides of bowl once or twice, until mixture
is smooth and very pale and has increased in volume. Beat in vanilla, then
stir in lemon peel.

5. With a rubber spatula, gently stir (fold) in flour, about 1/3 at a time,
until batter is smooth and no lumps remain.

6. Spread 1/3 batter in prepared pan. Sprinkle evenly with One half the apple
slices and One half the almonds to within One fourth inch of the pan on all sides.
(Cake will separate into layers if apples and almonds completely cover
batter.) Spread with half of remaining batter to cover. Sprinkle as above
with remaining apples and almonds. Spread remaining batter over top.

7. Bake 1 hour 15 minutes to 1 hour 25 minutes until a pick inserted near
center comes out clean.

8. Cool cake in pan on wire rack 15 minutes. Carefully run a thinbladed
knife around edges to loosen. Invert on rack, remove pan, turn cake
rightside up and cool completely. Just before slicing and serving, dust
with confectioners' sugar stirred through a strainer.

* Serves 18. Per serving with cake flour: 236 cal, 3 g pro, 28 g car, 13g
fat, 87 mg chol with butter, 60 mg chol with margarine, 80 mg sod.

Exchanges:One half starch/bread, 1 1/3 fruit, One fourth medium fat meat, 2 One fourth fat
Posted to MCRecipe Digest V1 #297

Date: Mon, 11 Nov 1996 23:31:04 0500

From: AFINESISTA@aol.com