4 c. (4-5 med.) cooking apples, peeled & sliced
1 c. sugar
1 tbsp. flour
1 tsp. cinnamon
2 tbsp. butter
2 tbsp. water
1 tbsp. lemon juice

BATTER:

2 1/4 c. sifted enriched flour
2 tsp. baking powder
1 tsp. ginger
1/2 tsp. salt
1/2 c. shortening
1 c. sugar
2 eggs, beaten
2/3 c. milk
1/4 c. molasses
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. baking soda

Combine apples, 1 cup sugar, 1 tablespoon flour, 1 teaspoon cinnamon, butter, water and lemon juice in saucepan. Cook over medium heat, occasionally stirring gently, until apples are tender. Pour into well greased 13 x 9 x 2 inch pan. Sift together 2 1/4 cups flour, baking powder, ginger and salt.

Blend together shortening and 1 cup sugar, creaming well. Add eggs; beat for 1 minute. Add milk alternately with the dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition. (With electric mixer use low speed.) Place half of batter in second bowl. Blend in molasses, 1 teaspoon cinnamon, cloves, nutmeg and soda. Spoon light and dark batters alternately over apples in pan. Bake in moderate oven (350 degrees) 50-60 minutes. Cool in pan 15-20 minutes, then invert on serving plate or on wire rack covered with waxed paper. Serve warm or cold, plain or with whipped cream.