1 c All-purpose flour; sifted
1 1/2 ts Baking powder
1/2 ts Salt
1 tb Sugar
1/4 c Shortening
1 Egg; slightly beaten
1/4 c Milk
4 c Tart apples; sliced; pared
-and cored
1/2 ts Cinnamon
1/4 ts Nutmeg
2 tb Granulated sugar
1/2 c Apricot jam
2 tb Shortening; melted
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
Yields
6 Servings