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This Dutch Apple Cake Recipe, uses apples, currant jelly, nutmeg and more.
1 c Unbleached Flour; Sifted
1 1/2 t Baking Powder
1/2 t Salt
1 T Granulated Sugar
1/4 c Shortening
1 large Egg
1/4 c Milk
3 3/4 c Tart Apples; Peeled, Cored And Sliced, About 1 1/4 Lbs
1/2 t Cinnamon
1/4 t Nutmeg
2 T Granulated Sugar
2 T Butter Or Margarine; Melted
1/2 c Currant Jelly; OR 1/2 c Apricot Jam
Preheat the oven to 400 Degrees F.
Sift the first 4 ingredients together. Cut in the shortening with 2 knives or a pastry blender until the mixture resembles coarse corn meal.
Beat the egg and milk together, with a fork, until well blended, then stir it into the other mixture. Spread the mixture in a greased baking dish 12 X 8 X 2-inch.
Arrange the apples, slightly overlapping, in parallel rows, on with the straight edge pushed half way into the dough. Sprinkle with the combine cinnamon, nutmeg, and 2 T sugar. Top with butter.
Bake in a moderately hot oven, 400 Degrees F., for 40 to 45 minutes, or until the apples are tender. Remove from the oven and top with your choice of jellies that have been beaten until smooth.
For Dutch Peach Cake: Substitute peeled, pitted, thinly sliced peaches for the apples.
From: The Good Housekeeping Cookbook Copyright 1949