Covered Apple Cake

Make crust:     3 cups flour

                        3 tsp. baking powder

                        3 T. sugar

                        ½ tsp. vanilla

                        1 egg

                        6 T. milk

                        1 stick margarine

 

Sift dry ingredients; make a “well” with spoon, and fill with egg, milk, and vanilla.  Mix gradually from the inside out until all flour is moistened.  Add the refrigerated margarine with pastry blender.  Knead until smooth.  Refrigerate for easier handling.

 

Filling:            3 lb. tart apples

                        2-5 T. sugar

                        1 cup raisins

                        1 T. butter

                        Few drops of rum or rum flavoring

 

Steam peeled apples in tightly covered skillet over very low heat.  Use 1 T. butter to keep from sticking.  Cook apples just until heated through, not soft and mushy; turn off heat, add raisins, and replace lid until raisins are plumped.  Then add rum flavoring.  Cool the filling while rolling out the crust.

Cut dough in half.  Roll out onto a 15 x 10” cookie sheet, making as for pizza, with a 1/2  to 1” rim all around to hold apple filling.  Roll out top crust and to “join” crusts, use an egg yolk with 1 T. milk.  The remainder can be used on the top crust for a glaze, after pricking with a fork (as for pie crust, to allow steam to escape).

 

Bake at 375 F for 30 minutes.  As an alternative glaze, use powdered sugar and lemon juice as soon as the cake is taken from the oven.

 

Note from Helga:  I don’t really remember this dish, but Mrs. Deimling gave me this recipe, which she got from Mom.  The ingredients are similar to Apple Strudel, but it is not shaped in to a roll.

 

 

 

G