Title: Apple Cake 3
Categories: Cake
Yield: 6 Servings
| 6 | | Apples; Medium, Tart |
| 2 | | Lemons; Medium, Juiced |
| 3 | tb | Sugar |
| 3 | tb | Butter |
| 3/4 | c | Sugar |
| 2 | | Egg Yolks; Large, Divided * |
| 1/2 | | Lemon;Juiced And Peel Grated |
| 1 | ts | Baking Powder |
| 1 1/2 | c | Flour; Unbleached |
| 3/4 | c | Milk |
| 1 | tb | Rum |
| 2 | | Egg Whites; Large |
| 1 | tb | Butter; To Grease Cake Pan |
| 1 | ts | Vegetable Oil |
| 3 | tb | Confectioners' Sugar |
* Do not put the egg yolks together as they will be used individually.
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Peel apples, cut in half and core.
Cut decorative lengthwise slits in apples, about 1/2-inch deep. Sprinkle
with lemon juice and sugar.
Set aside. Cream butter and sugar together. One at a time, beat in egg
yolks. Gradually beat in lemon juice and grated peel. Sift baking powder
and flour together. Gradually add to batter. Blend in milk and rum. In a
small bowl, beat egg whites until stiff.
Fold into batter. Generously grease a springform pan. Pour in batter and
top with apple halves. Brush apples with oil. Bake in a preheated 350
degree F. oven for 35 to 40 minutes. Remove from pan and sprinkle with
confectioners' sugar.