Different Jewish Apple Cake
by Karen: This recipe is a bit different because the apples are grated instead of chopped or sliced and there is pineapple juice instead of the traditional orange juice. For a richer cake, I use butter instead of oil, but it tastes wonderful both ways.

Filling:
4 to 5 large apples, peeled and grated
1/2 cup sugar
4 teaspoons cinnamon

Batter:
3 cups flour
2 cups sugar
1 cup vegetable oil
3 teaspoons baking powder
4 eggs
1/4 cup pineapple juice
2 1/2 teaspoons vanilla extract
1 teaspoon salt
1 cup chopped walnuts or pecans, optional

Preheat oven to 350F.

Mix filling together and set aside. Place all batter ingredients (except nuts, if using) into a large bowl and beat until smooth. Fold in nuts if using.

Pour half of batter into greased tube or bundt pan. Place half of filling mixture over batter and add the rest of batter over that. Spread remaining filling over top.

Bake for 1 hour and 20 minutes or until cake tests done. Cool in pan until warm and then turn out onto wire rack.

Makes 12-16 servings