Apple cake c/p
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour; sifted |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Sugar |
| ¼ | cup | Shortening |
| 1 | Egg; slightly beaten | |
| ¼ | cup | Milk |
| 4 | cups | Tart apples; sliced; pared and cored |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Nutmeg |
| 2 | tablespoons | Granulated sugar |
| ½ | cup | Apricot jam |
| 2 | tablespoons | Shortening; melted |
Directions
Apple Cake 3 to 4 hours To Cook: In a medium-large bowl, sift together the flour, baking powder, salt, and 1 tablespoon granulated sugar. With two knives, cut the shortening into the flour until mixture is mealy. Make a well in the center and drop in the egg and milk. Stir in the flour mixture to form smooth batter, turn into greased 2-quart mold. Arrange the apples in rows on top, pushing them halfway into the dough. In a small bowl, mix the cinnamon, nutmeg and 2 tablespoons sugar. Sprinkle over the apples and dot with apricot jam. Drizzle butter over all. Place in the slow cooker and cover loosely with a plate. Cover the cooker, but prop the lid open a fraction with a toothpick or a twist of foil to let excess steam escape.
Cook on High for 3 to 4 hours. Makes 6 servings. "Clear & Simple Crockery Cooking", by Jacqueline Heriteau, Grosset & Dunlap, NY, c1975 Posted to MC-Recipe Digest V1 #774 by "jana@..." <jana@...> on Sep 7, 1997