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Apple Cake with Lemon Sauce

"I make this delicious apple cake with the apples we get from a local orchard. Growers here in Ohio produce a wide variety of apples, and they're all good!"
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1 h 15 m servings
Original recipe yields 20 servings

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  1. For cake, beat eggs; add sugar, oil and vanilla. In separate bowl, mix flour, soda, cinnamon and salt. Add flour mixture to egg mixture all at once; blend and stir. Add apples, nuts and raisins to mixture; blend well. Pour batter into well-greased 11-in. x 7-in. x 2-in. pan (13-in. x 9-in. x 2-in. pan may be used); decrease baking time by 15-20 minutes. Bake at 375 degrees F for 55 minutes, or until cake tests done when wooden pick is inserted in center. For sauce, grate peel from lemon; measure out 1-1/2 teaspoons rind. Squeeze lemon; measure 3 tablespoons juice. Set aside. Beat egg yolks lightly; set aside. In separate bowl, blend sugar, cornstarch and salt. Measure water into saucepan; gradually stir in sugar mixture. Cook, stirring, until mixture boils clear and thickens. Remove from heat. Beat small amount of hot mixture into egg yolks. Return yolk mixture to saucepan; cook and stir about 2 minutes. Remove from heat; add lemon zest, juice and butter. Pour sauce over cake.


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I didn't really care for this recipe. There are to many eggs in it which gives it a very eggy flavor. But the lemon sauce is really good.

I make this love the sauce we made it for my church luncheon and we served it with gingerbread