4 medium sized apples, peeled and cored
1 tablespoon lemon juice
2 cups sugar
3 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup vegetable oil
4 eggs, beaten
1 teaspoon vanilla
1/4 cup orange juice
1 1/2 tablespoons butter
1/2 cup chopped nuts
4 tablespoons sugar
1 teaspoon cinnamon
1 1/2 cups heavy cream

 Cover the bottom of a heavy skillet with 2 layers of aluminum foil. Arrange the apple slices on the aluminum foil, dot with butter, and pour 1/2 the batter over the fruit in the pan. Mix together the chopped apples and nuts; place them over the layer of batter. Combine the sugar and cinnamon and sprinkle half of this mixture over the nuts and apples. Pour in the remaining batter and top with the rest of the cinnamon-sugar mixture. Cover the skillet and place in a reflector oven at about 325 f. (see the plans on how to make a reflector oven). Cook for about 1 hour and 40 minutes, or until a toothpick comes out clean when inserted into the center of the cake. Place a large serving plate over the skillet and turn the cake onto it with the apple slices on top. Carefully peel off the aluminum foil.
 This can also be done in a dutch oven by lining it with tin foil or using a cake pan that will fit inside it. Both work great!