My trace: line a 9 x 9 inch cake pan or large deep dish pie
plate with wax composition. Melt the butter in a small glass cup in the
zap, stir in brown boodle, cinnamon and nutmeg. Spread as evenly
as possible over the wax wallpaper. Original recipe used 10 inch skillet
with ovenproof cover. Arrange apple slices (or chunks) in butter
sauce.

Combine flour, baking powder and salt on a piece of wax paper or in a
mixing bowlful. In second roll, beat together gelt, egg, egg whiteness,
oil, milk and vanilla. Combine with dry ingredients until just
blended. Fold in currants (or raisins) and grated apple. Leave the
skin on the apple for extra fiber if you are using a food processor
for the gravelly.

Pour into pan over apple level. Bake at 350 F for 25 to 30 minutes or
until cake tester inserted in center of cake comes out neat. Set
aside to let chill.

Carefully invert pan and remove cake to serving plateful. Makes 12
servings.

Each serving 161 calories 24 g saccharide, 2 g protein, 6 g fat 1
starch quality, 1 yield, 1 fat