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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on March 17, 2013

      This was a drop-dead-easy recipe to follow for a knock-your-socks-off tasty cake. Since our apples had been in a vegetable drawer in the fridge for three months and the raisins were a bit dry, I added about 1/3 cup water to the batter to help hydrate the fruit. And I may have used an extra 2/3 cup of apple slices. Can't help adding extra fruit. All who ate the cake with a dollop of whipped topping loved it.

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    • on October 02, 2008

      This is an excellent cake! The apple flavour comes through so well, and it's extremely moist. I left out the raisins, and used about 1/2 cup of chopped walnuts. I also decreased the oil to 1/3 cup. Made it for a friend who's daughter has an egg & dairy allergy. They loved it! Since the previous reviewer had trouble getting the cake out of the pan, I lined my 13x9 with waxed paper. The cake came out perfectly! Thanks for posting the recipe. I'll be using it again, and again.

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    • on January 02, 2008

      Really good. Just like Dutch speculaas apple cake. Made mine with GF flour with some almond powder for Christmas and it was demolished by my daughter. Had some problem getting it out of the baking tin though!

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    Nutritional Facts for Lenten Apple Cake

    Serving Size: 1 (1359 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4179.5
    Calories from Fat 1655
    Total Fat 183.9 g
    Saturated Fat 24.4 g
    Cholesterol 0.0 mg
    Sodium 2833.1 mg
    Total Carbohydrate 612.5 g
    Dietary Fiber 38.0 g
    Sugars 345.3 g
    Protein 55.4 g


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