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French Apple Cake (Judi's)

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Submitted by mee406

YIELD

12 servings

PREP

20 min

COOK

55 min

READY

90 min

Ingredients

1 1
PACKAGE PACKAGE CAKE MIX, YELLOW
2-layer
1 1
PACKAGE PACKAGE INSTANT PUDDING MIX, LEMON *
4 4
LARGE LARGE EGGS
½ 118
CUP ML WATER
79
CUP ML VEGETABLE OIL
79
CUP ML SOUR CREAM
½ 118
CUP ML RAISINS, SEEDLESS
chopped
1 237
CUP ML GRANNY SMITH APPLES
peeled, chopped *
½ 2.5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML NUTMEG
Tart lemon glaze
1 15
TABLESPOON ML BUTTER
softened, or margarine
1 237
CUP ML POWDERED SUGAR
sifted
1 15
TABLESPOON ML LEMON JUICE
1 to 2
TEASPOONS MILK
or water

Directions

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℉ (180℃) F for 50 to 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 tablespoon lemon juice.

Add 1 to 2 teaspoons 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 ½ cup or enough for a 10-inch tube or fluted tube cake or two 9 x 5-inch loaf cakes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 339 40% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 77mg 26%
Sodium 322mg 13%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 3%
Sugars g
Protein 9g
Vitamin A 3% Vitamin C 1%
Calcium 8% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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