Glazed Apple Cake

Directions

In a large saucepan combine the McIntosh apples with the water and lemon peel, bring the water to a boil and simmer the apples, covered, for 20 minutes, or until tender.

Cook the mixture, uncovered, over moderately high heat, stirring, until the water is almost evaporated.

Force the mixture through a food mill into a bowl, and allow the purée to cool.

Generously butter a 9 inch springform pan and preheat the oven to 350℉ (180℃).

In a large bowl cream the butter, beat in the sugar and beat the mixture until light and fluffy.

Beat in the egg and the apple puree.

Into a bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves and salt.

Stir the flour mixture and the pecans gently into the apple mixture and pour the batter into the springform pan.

Peel and core the Granny Smith apples, halve them lengthwise and cut them crosswise into thin slices.

*Arrange the apple slices decoratively in bunches on the batter, pressing them lightly into the batter.

Bake the cake in the middle of the oven for 1¼ hours, or until a cake tester inserted in the center comes out clean.

Remove the cake to a rack.

In a small saucepan melt the jam over low heat, brush it over the cake and let the cake cool in the pan on a rack for 20 minutes.

Run a sharp knife around the edge of the pan to loosen the cake and remove the sides of the pan.

Serve the cake warm or at room temperature with the whipped cream, if desired.

Note: If you prefer, substitute 3 large firm pears to make the fruit puree.

Use 2 firm but ripe unpeeled pears, halved lengthwise, cored and cut into thin slices for the top of the cake.

Press the slices in, keeping the round side of the slices up, and pressing them straight into the batter.