Recipe - Dutch Apple Cake

1 cup Unbleached Flour; Sifted
1 One half teaspoon Baking Powder
One half teaspoon Salt
1 tablespoon Granulated Sugar
One fourth cup Shortening
1 lg Egg
One fourth cup Milk
3 Three fourths cup Tart Apples; Peeled, Cored
And Sliced, About 1 One fourth Lbs
One half teaspoon Cinnamon
One fourth teaspoon Nutmeg
2 tablespoon Granulated Sugar
2 tablespoon Butter Or Margarine; Melted
One half cup Currant Jelly; OR
One half cup 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
2inch. 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.

Dutch Peach Cake:

Substitute peeled, pitted, thinly cut or sliced up peaches for the apples.

From: The Good Housekeeping Cookbook Copyright 1949

Posted by: Rich Harper

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fruits.zip