Well I have found out that I have a gluten, dairy, oat, banana, and orange allergies. I miss all the baked goods the most, but have been spending lots of time using alternitive flours and ingredients and have been filling in that gap. So in addition to my crafty work with papers and such. I will also be including some of my crafty work in the kitchen. There are so many wonderful resources out in blog land and I thank all of them. I will post links if I use their inspiration of a new dish. This one is one of my favorites. It is my auntie Pam's Jewish Apple Cake recipe, revamped to fit my allergies. It is as good as it looks too! YUMMMMY! I am enjoying a slice with some vanilla coconut milk sorbet as I type.
JEWISH APPLE CAKE
3 cups unsifted flour (gluten free mamas almond blend)
2 cups sugar
1 cup oil.
4 unbeaten eggs
1 tsp. Vanilla
½ cup applesauce (this was orange juice)
4 tsps. Baking powder
1 tsp xyanthan gum
½ cup ground walnuts (opional)
3-4 large apples peeled and thinly sliced
½ cup sugar
4 tsps. Cinnamon
1. Peel, core, and slice apples and mix together with the sugar and cinnamon. Set aside.
2. Cream together the eggs and sugar first. Add the remaining ingredients except the apple mixture. Mix together.
4. In a bundt cake pan that has been greased and floured put in 1/3 of batter and 1/3 of apples and so forth until all batter is gone.
5. Bake in a 350* F oven for 1 hour. Prick to see if it is done ( in several places) Do not over bake. Cool in the pan for at least 10 minutes before unmolding it. (Time will very greatly on this one, so keep an eye on it and leave it in if it needs it.)