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    You are in: Home / Recipes / Jewish Apple Cake Recipe
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    Jewish Apple Cake

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on October 24, 2006

      Perfect Apple Cake! SUPER moist and just the perfect amount of spice. I diced my apples into smaller than dice size pieces, only because I made them in different pans and was worried they wouldn't soften enough. (I divided the recipe into 3 foil loaf pans and only baked for about 55 minutes.) Thanks for sharing this recipe!

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    • on November 24, 2012

      This recipe is great and much loved in my family. Though I personally like to reduce or even half the sugar, it was extremely sweet the first time I made it! But that also might be because I'm from Europe as I've heard that American cakes are more sweet in general. All in all I certainly do recommend this recipe if you have some spare apples laying around and are feeling like cake :)

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    • on September 10, 2012

      There are many, many apple cake recipes on this site (and others) but we still prefer this one. Because of personal taste we cut back on sugar and substitute 1/2 oil and 1/2 melted unsalted butter. But again, that is because we like it that way. Otherwise no changes are necessary in this recipe and highly recommend it. Also easy enough for a beginner cook because it is almost failproof.

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    Nutritional Facts for Jewish Apple Cake

    Serving Size: 1 (193 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 495.7
     
    Calories from Fat 181
    36%
    Total Fat 20.2 g
    31%
    Saturated Fat 2.9 g
    14%
    Cholesterol 62.0 mg
    20%
    Sodium 310.2 mg
    12%
    Total Carbohydrate 74.8 g
    24%
    Dietary Fiber 2.9 g
    11%
    Sugars 47.5 g
    190%
    Protein 5.6 g
    11%

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