Return to Main Recipes Page/Return to Home Page
Dough:
Filling:
Topping:
Dough:
Filling:
Assembly:
Bake at 300°F until golden on top.
Poster's Notes:
In general I cover all my pans with aluminium foil, so there is no risk of the cake sticking in the tin.
Posted by Frieda Wiznitzer
Nutritional Info Per Serving: N/A
6 eggs
2 cups sugar
2 teaspoon vanilla
500 grams butter
1/2 cup oil
1-1/2 cups cream
8 cups flour
4 cups blackberry jam
500 grams prunes, pitted
500 grams apricots, dried
2 pounds apples, dried
Lemon juice
3-1/2 cups sugar
1/2 cup oil
1/2 cup cinnamon sugar
Beat eggs with sugar, add butter and the rest of ingredients. Mix well.
Cook prunes and apricots with 1-1/2 cup sugar. Cook apples with 2 cups sugar and lemon juice. Mix apples with 2 cups jam.
Divide dough in 3 parts. Roll first one and fit in a rectangular cake baking dish that has been greased and floured. Bake at 350°F for 15 minutes. Put apple mixture on top. Roll the second part of dough and put it on top of the apples. Put the rest of the jam on top of the second layer and top with the apricots and prunes. Roll the third part of dough and cover the prunes, brush with oil, and sprinkle cinnamon sugar.
This is a very heavy and big cake, I guess you could scale it down, or maybe freeze part of the dough for other uses (it is very good).