Recipe by Mary Butterfield
I am making an effort to get rid of stacks and stacks of food magazines by going through and just grabbing the recipes I want out of them - this one was one from 2 years back - it's an Emeril that was published in a Woman's Day
- 1⁄4 cup butter (one-half stick)
- 1⁄2 cup light brown sugar
- 2 large baking apples
- 3 tablespoons sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1⁄4 teaspoons ground ginger
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 cup shortening
- 1 large egg
- unsulphured molasses
- 1⁄2 cup milk
- 2 1⁄4 cups sifted all-purpose flour
- 1⁄2 cup hot water
- heavy cream, whipped (optional)
Directions See How It's Made
- Preheat the oven to 325 degrees.
- Melt the butter in a 10-inch heavy-bottomed skillet. Sprinkle the brown sugar uniformly over the bottom. Peel, core, and cut apples into one-half inch crosswise slices. Arrange them in the bottom of the skillet, overlapping the edges.
- Combine the next 7 ingredients in a mixing bowl and mix well. Beat in the egg. Stir in the molasses. Add the milk alternately with the flour. Beat in the hot water.
- Spoon the batter over the apples and bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan 10 minutes, then invert onto a serving plate, but do not remove the pan for 5 minutes. This permits sugar and butter topping to run down over cake. Serve with the whipped cream, if desired.
- Makes one 9-inch square gingerbread.