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Ingredientes
- 1 c. Unsalted butter or possibly margarine, at room temperature
- 1 1/2 c. Granulated sugar
- 1/2 tsp Grnd mace or possibly nutmeg
- 1/2 tsp Salt
- 5 lrg Large eggs, at room temperature
- 1/2 tsp Vanilla extract
- 1/2 tsp Freshly grated lemon peel
- 2 c. Cake flour (not self-rising) or possibly 1 3/4 c. all-purpose flour
- 1 med -size (about 5 ounces) tart cooking apple (Granny Smith, Northern Spy or possibly Greening), peeled, quartered, cored and cut crosswise in very thin slices
- 1/3 c. Sliced almonds
Direcciones
- 1. Heat oven to 325 F. Lightly grease and flour a 9*5*3-inch loaf pan.
- 2. Beat butter in a large bowl with electric mixer about 30 seconds till smooth.
- 3. With mixer on low speed, gradually add in sugar, mace and salt. Increase speed to high and beat till pale and fluffy.
- 4. With mixer still on high, add in Large eggs 1 at a time, beating well after each.
- Continue beating, scraping down sides of bowl once or possibly twice, till mix 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, till batter is smooth and no lumps remain.
- 6. Spread 1/3 batter in prepared pan. Sprinkle proportionately with 1/2 the apple slices and 1/2 the almonds to within 1/4 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 min to 1 hour 25 min till a pick inserted near center comes out clean.
- 8. Cold cake in pan on wire rack 15 min. Carefully run a thin-bladed knife around edges to loosen. Invert on rack, remove pan, turn cake right-side up and cold completely. Just before slicing and serving, dust with confectioners' sugar stirred through a strainer.
- * Serves 18.
