Skillet Apple Gingerbread
(serves 8)
2
cups all purpose flour
1
1/2 teaspoons ground ginger
1
1/4 teaspoons ground cinnamon
1/4
teaspoon ground cloves
2
teaspoons baking powder
1/4
teaspoon baking soda
1/2
teaspoon salt
1/3
cup shortening
1/3
cup sugar
1
egg
3/4
cup milk
3/4
cup molasses
2
medium sized apples, peeled, cored and sliced
2
tablespoons butter
Sift and measure 2 cups of flour. Combine with ginger,
cinnamon, cloves, baking powder, baking soda and salt; sift again. Place
the shortening in a large bowl and beat it lightly; add the sugar and cream
it with the shortening. Mix in the egg and beat the creamed mixture until
light and fluffy. Combine the milk and molasses . Add the dry ingredients
and the milk/molasses mixture alternately in small amounts to the creamed
shortening. Stir well after each addition, but only until blended.
Line a 9" heavy skillet (cast iron works the best)
neatly with 2 thickness of aluminum foil. Dot the foil with butter. Arrange
the apple slices over the butter and spoon the batter over the fruit. Cover
the skillet and place it over low coals* for 90 minutes or until a wooden
toothpick comes out clean when inserted in the center of the cake. Do not
lift the lid during the first 30 minutes of cooking.
* If you are simultaneously cooking a meat or fish
recipe that requires that the coals be close to the grill, place 2 or 3
sheets of aluminum foil under the cake pan and push the coals to the other
side of the grilling area.
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