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Apple Cake

4 tablespoons lard
5 medium sized McIntosh apples or pears
1 1/2 tablespoons (22 1/2 ml) fresh lemon juice
1 1/2 cups (375 ml) flour
two 1/4 oz (7 1/2 g) packages active dry yeast
1/4 cup (50 ml) tepid water
2/3 cup (150 ml) sugar
2 teaspoons (10 ml) grated lemon peel
2 eggs
1/2 cup (125 ml) raisins, soaked in water for 20 minutes & drained

Melt the lard in a saucepan and let it cool. Cut the apples in
quarters and remove the cores and skin, then cut into thin slices.
Place the apple slices in a bowl and sprinkle the lemon juice over
them. Place 1 cup (1/4 liter) of the flour in a second bowl and
make a well in it. Dissolve the yeast in the water and pour it
into the well; stir with a wooden spoon. Add the sugar, melted
lard, grated lemon peel and eggs, and when these ingredients are
all well incorporated, sprinkle in the remaining flour. Stir very
well, until the dough is smooth and very soft, then add the soaked
raisins (I left them out cause I didn't have any) and half the
apple slices, mixing them in well.

Place the dough in an oiled cake mold or springform pan and arrange
the remaining apple slices on top. Cover with a dish towel and
let the dough rise until it is almost doubled in bulk.

When the dough has risen, remove the towel and bake in a preheated
400F oven (200C) for 35 to 40 minutes, or until the top of the cake
is golden brown. Let the cake cool for 30 minutes before turning
out.

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