Apple Cake

Title:
Apple Cake

Yield:
6 Servings

Categories:
Steamed
foo,
Dessert




Ingredients:





          Cake Mix


 1 1/3 c  -all-purpose flour; sifted


 1 1/2 ts -baking powder


   1/2 ts -salt


   1/4 c  -granulated sugar


   1/4 c  -shortening


     1    Egg equivalent using


          -scrambled egg mix


     1 tb Powdered milk


          Apple Mix


     4 c  Tart apples; sliced, pared


          -and cored


     1 tb Lemon juice and finely


          -shredded peel


          Cinnamon mix


   1/2 ts -cinnamon


   1/4 ts -nutmeg


     2 tb -granulated sugar


   1/2 c  Apricot jam


     2 tb Margarine; small pieces


   1/2 c  Water






 Apple Cake: 1-3 hours steaming at the edge of the fire. Tools: Large pot


 for steaming with a lid or alumimum foil to cover; 2-3 quart pot with lid


 or heavy duty foil to seal top -  that fits inside the large pot (nestled


 pot kit works well). Prepare in advance: Mix together the flour, dried egg


 mix, dried milk powder, baking powder, salt, and 1 tablespoon granulated


 sugar. With two knives, cut the shortening into the flour until mixture is


 mealy.  Store in a zip lock bag, Peel the apples and slice them. Put them


 in a zip lock bag with 1 tablespoon of lemon juice and any finely chopped


 lemon peel that is available. Apple mixture may be frozen. Mix the


 cinnamon, nutmeg, and t tablespoons of  sugar and stone in a small ziplock


 bag. At the camp site: Make a well in the center of the flour mixture in


 the bag and add the water. Stir the mixture to form smooth batter, turn


 into greased smaller pot. Arrange the apples in rows on top, pushing them


 halfway into the dough.  Sprinkle over the apples and dot with apricot jam.


 Cut small pieces of  butter over all. Cover the cake pot  with lid or heavy


 duty foil.  Put the smaller pot inside the larger one and fill along the


 sides with hot water until the water is about 2/3 or 3/4 of the way up the


 sides of the cake pot.  Place the lid on the large pot and place it on the


 edge of the fire so the water simmers and just boils.  Check from time to


 time and add more water as it boils down.  As long as the water does not


 boil dry, this cannot be overcooked.


 Posted to MC-Recipe Digest V1 #175


 


 Date: Mon, 29 Jul 1996 18:56:19 -0800


 


 From: Ken Vaughan 


 NOTES : Chicken breasts should be boneless and skinless. Hormel precooked


      bacon is available in small bottles at K-Mart, and in larger


      canisters at Costco.


      Raw bacon can be used and cooked with the onions.


      Up to 1 pound of velvetta cheese can be used


      Use of mexican flavored velvetta adds flavor options.  Use Hot


      Mexican only if all who will eat it agree.