Cider Apple Cake

2 md Baking apples; peeled, cored

; thinly sliced Nut mixture 7/8 c Pecans

2/3 c Sugar

Recipe by: The New Complete International Jewish CAKE MIXTURE 1/2 cup soft margarine

2/3 cup superfine sugar

3 eggs

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

2/3 cup dry apple cider or apple juice

Chop the nuts coarsely in the food processor, then put with the sugar in a small bowl. Put the apples in another. Grease a pan approximately 12 x 8 x 2 in. and preheat the oven to 375 degrees F. In an electric mixer, cream

the margarine and sugar until fluffy, beat in the eggs 1 at a time, then stir in the flour (sifted with the spices and raising agents) alternately with the liquid. Pour half the mixture into the prepared pan, arrange the sliced apples in an even layer on top and sprinkle with half the nut mixture. Smooth the remaining cake mixture on top and sprinkle with remaining nut mixture. Bake for 35 minutes, until spongy to the touch and a toothpick comes out clean from the center. Serve at room temp. cut into 24 fingers.
-