I was a cook for over thirty seven years, working in restaurants, and serving in the U.S. Air force as a cook.

I have dined all around the world. In Paris, France, London, England, Holland, Germany, and many more European countries. Not to mention all the places in the US.

But in all that time and all those wonderful meals including what I have cooked for my family and the food my family members have cooked for me. Nowhere and no one makes a meal taste as good as my mom can. Now that’s not to say my wife isn’t a great cook, but her children would agree with me. That mom makes the best food in the world. I hope you have the same experience as this in your life.

Recently my wife baked a Jewish Apple cake and I must say it was as good as or better than my moms. That’s hard to say and my hats off to her for that one. I asked her where she got this recipe and she reluctantly showed me. Here it is for all your Jewish Apple cake lovers

The book title is” Seasoned With Love”. From a collection of treasured recipes by Saint Elizabeth Ann Seton Church. Here in New Jersey.

Jewish Apple Cake (Laurie Mitchell):

[if !supportLists]· [endif]3 cups flour

[if !supportLists]· [endif]2 cups + table spoon sugar, divided

[if !supportLists]· [endif]3 tsp. Baking powder

[if !supportLists]· [endif]1 cup oil

[if !supportLists]· [endif]½ - ¾ cup orange juice

[if !supportLists]· [endif]4 eggs

[if !supportLists]· [endif]1 ½ tsp. Vanilla

[if !supportLists]· [endif]5 – 6 apples

[if !supportLists]· [endif]Cinnamon

Combine flour, sugar, and baking powder. Combine oil and orange juice; mix into flour mixture. Add eggs and vanilla. Beat 10 minutes. Slice apples. Pour half the batter into a greased cake pan with a hole in the center. Layer with half the apples. Sprinkle with 3 tablespoons sugar and cinnamon. Then repeat. Bake at 350 for 1 ¾ hours.