| ARLINGTON APPLE GINGERBREAD CAKE |
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Makes One 13 x 9 x 2-inch Cake 12 to 16 ServingsCake 2 cans (20 ounces each) sliced apples, drained* 1 cup plus 1 teaspoon granulated sugar, divided 2 teaspoons ground cinnamon, divided 1 teaspoon grated lemon peel 2 teaspoons fresh lemon juice 1/2 cup Butter Flavor CRISCO all-vegetable shortening or 1/2 Butter Flavor CRISCO Stick 1 cup light molasses 2 eggs 3 cups all-purpose flour 2 teaspoons ground ginger 1/2 teaspoon ground cloves 1 cup boiling water 2 teaspoons baking soda Topping Confectioners' sugar Prepared lemon pie filling Whipped cream Heat oven to 350ºF. For cake, arrange apple slices in bottom of ungreased 13 x 9 x 2-inch baking pan. Combine 1 teaspoon granulated sugar and 1 teaspoon cinnamon in small bowl. Sprinkle over apples along with lemon peel and lemon juice. Combine Butter Flavor Crisco and remaining 1 cup granulated sugar in large bowl. Beat with spoon until blended. Add molasses and eggs. Beat until blended. Combine flour, ginger, remaining 1 teaspoon cinnamon and cloves in medium bowl. Add to molasses mixture. Beat until blended. Combine boiling water and baking soda. Stir into molasses mixture until blended. Pour over apple mixture. Bake at 350ºF for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. For optional topping, sprinkle top of cake with confectioners' sugar. Place spoonfuls of pie filling and whipped cream on each serving. *Substitute 4-1/2 cups sliced, peeled Translucent, Ida Red or Jonathan apples (about 1-1/2 pounds or 4 to 5 medium apples), or canned, if desired. Combine with blended sugar and cinnamon, lemon peel and lemon juice in saucepan. Cook and stir until apples begin to soften. Transfer mixture to baking pan. Continue as directed above. |
