Title: Apple cake #4
 Categories: Cake
      Yield: 16 Servings
 
      4 tb Lard (I did use lard as I
           -had some; gonna try Crisco
           -next time)
      5 md Sized mcintosh apples
           -(and I obviously used
           -pears)
  1 1/2 tb Fresh lemon juice
  1 1/2 c  Flour
      2 pk (0.25-oz) active dry yeast
    1/4 c  Tepid water
    2/3 c  Sugar
      2 ts Grated lemon peel
      2    Eggs
    1/2 c  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 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 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.