Recipe#8480

Title: French Apple Cake

SOAR

      Yield: 10 servings
 
      1 pk Yellow cake mix
      1 pk Jell-0 instant pudding
           -lemon flavor (4 serv. pkg.)
      4    Eggs
    1/2 c  Water
    1/3 c  Oil
    1/3 c  Sour cream
    1/2 c  Raisins; chopped
      1 c  Tart apple; peeled & chopped
    1/2 ts Cinnamon
    1/4 ts Nutmeg
 
  Combine cake mix, pudding mix, eggs, water, oil, and sour cream in
  large mixer bowl. Blend, then beat at medium speed of electric mixer
  for 4 minutes. Combine raisins, apple, and spices. Mix well and stir
  into batter. Pour into greased and floured 10-inch fluted tube pan.
  Bake at 350~ for 50-55 minutes or until cake tester inserted in
  center comes out clean and cake begins to pull away from sides of
  pan. Do not underbake. Cool in pan about 15 minutes.  Remove from pan
  and finish cooling on rack. Top with Tart Lemon Glaze.
   TART LEMON GLAZE: Place 1 tablespoon softened butter or margarine in
  small bowl.  Gradually stir in 1 cup sifted confectioners sugar
  blending well. Add 1 tablespoons lemon juice. Add 1 to 2 tsp. milk or
  water, a teaspoon at a time, until mixture is of glaze consistency.
  Spread over top of cake and allow to run down sides. Makes about 1/2
  cup or enough for a 10-inch tube or fluted tube cake or two 9 x
  5-inch loaf cakes.