APPLE CAKE 1
- 6 oz. fine wheat meal
- 6 oz. white flour
- 4-1/2 butter
- 1 - egg
- 1-1/2 lbs. of apples
- 1 teaspoonful cinnamon
- 3 oz. castor sugar
- Cold water
Rub the butter into the meal and flour, beat up the egg and add it, and as
much cold water as is required to make a smooth paste; roll out the greater
part of it 1/4 inch thick, and line a flat buttered tin with it. Pare, core, and cut
the apples into thin divisions, arrange them in close rows on the paste point
down, leaving 1 inch of edge uncovered; sift the sugar and cinnamon over
the apples.
Roll out thinly the rest of the paste, cover the apples with it, turn
up the edges of the bottom crust over the edges of the top crust, make 2
incisions in the crust, and bake the cake until brown in a moderately hot
oven; when cold sift castor sugar over it, slip the cake off the tin, cut into
pieces, and serve.
APPLE CAKE 2
- 1-1/2 cups flour
- 3 teaspoons Baking Powder
- 1/2 teaspoon salt
- 2 tablespoons shortening
- 1/2 cup milk
- 4 or 5 apples
- 1/2 cup sugar
- 1 teaspoon cinnamon
Sift together flour, baking powder and salt; add shortening and rub in very
lightly; add milk slowly to make soft dough and mix. Place on floured board
and roll out 1/2-inch thick. Put into shallow greased pan.
Wash, pare, core
and cut apples into sections; press them into dough, sprinkle with sugar and
dust with cinnamon. Bake in moderate oven 30 minutes or until apples are
tender and brown. Serve warm with milk or cream.
