Grandma's Cinnamon Apple Cake

Made in Cindy's Kitchen ~ "Just North of Wiarton & South of the Checkerboard"
Recipe Source:  Robin Hood

Prep. Time:     25 mins.
Baking Time:  75 mins.
Yields:  12-16 servings

3cups (750 mL) Robin Hood All Purpose Flour
1 3/4 cups (425 mL) granulated sugar
1 tbsp. (15 mL) baking powder
1/4 tsp. (1 mL) salt
4 (4) eggs
1 cup (250 mL) Crisco Vegetable Oil or Canola Oil
1/3 cup (75 mL) apple or orange juice
2 tsp. (10 mL) vanilla
4 (4) large apples, peeled, sliced (I used 4 cups frozen spy apples which had been "thawed")
1/3 cup (75 mL) granulated sugar
2 tsp. (10 mL) ground cinnamon
icing sugar, optional

1.  CAKE:  Preheat oven to 350*F (180*C).  Grease and flour a 10" (4L) tube pan.  Combine first four dry ingredients.  Beat eggs, oil, juice and vanilla in a large bowl.  Add dry ingredients, beating until smooth (batter will be stiff).
2.  FILLING:  Toss apple slices with sugar and cinnamon.
3.  ASSEMBLY:  Spread 1/3 batter in prepared pan.  Cover with half of apples.  Repeat layers.  Spread remaining 1/3 batter on top.
4.  BAKE in centre of 350*F (180*C) oven for 70-75 minutes, or until cake tester inserted in centre of cake comes out clean.  Cool 20 minutes in pan, then remove to rack and cool completely.  If desired, dust with icing sugar before serving.