Rosh Hashanah, part two

This post is nearly one week overdue. Last Saturday, I made Rosh Hashanah dinner #2. Fueled by ingredients from the Green City Market, Jeremy and I made an Italian Pot Roast in the slow cooker (we did 1.5 times the amount of wine and crushed tomatoes to give it more liquid and used brisket), a warm mushroom salad, and our friends brought roasted garlic mashed potatoes. It was a heavenly dinner. To finish, I served an apple cake that Jack and I had baked earlier that day. This recipe is from my mom's family:

Apple Cake

3 eggs
3/4 cup oil

1/4 cup applesauce

2 cups sugar

2 teaspoons vanilla

3 cups flour

2 teaspoons baking soda

3/4 teaspoon salt

1 teaspoon cinnamon

dash of ground cloves and ginger

3 cups finely chopped, peeled apples

Heat oven to 350 degrees. Grease and flour large bundt pan or 9"x13" cake pan. Beat eggs on high. Add oil, applesauce, sugar and vanilla. Sift together flour, baking soda, salt and spices. Add to first mixture. Quickly add chopped apples.

Bake 60 minutes. Let cool in bundt pan for 10 minutes then move to cooling rack. When completely cooled, dust with powdered sugar.

I modified the last step - I made a glaze with apple cider and powdered sugar and drizzled it over top. Jack and I were very proud of our first joint baking project. Since then, he keeps asking "bake a cake? bake a cake?" and tries to drag the stool up the counter.