Marbapple Ginger Cake

Junior 1st Prize Winner in Pillsbury's 5th Grand National Recipe and Baking Contest by Joanne L. Littley, Bluff Point, New York - $3,000

Bake at 350 F. for 50 to 60 minutes.
Makes 13x9x2-inch cake*

Combine...4 Cups (4 to 5 medium) cooking apples, pared and sliced
1 cup sugar
1 teaspoon French's Cinnamon
2 tablespoons butter
2 tablespoons water and
1 tablespoon ReaLemon juice in saucepan. Cook over medium heat, occasionally stirring gently, until apples are tender. Pour into well-greased 13x9x2-inch pan*

Sift...2 1/4 cups sifted Pillsbury's Best Enriched Flour
2 teaspoons double-acing baking powder
1 teaspoon French's Ginger
1/2 teaspoon salt

Blend...1/2 cup Crisco and
1 cup sugar, creaming well.

Add... 2 eggs; beat for 1 minute.

Measure... 2/3 cup milk. Add 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
1/4 cup molasses
1 teaspoon French's Cinnamon
1/4 teaspoon French's Cloves
1/4 teaspoon French's Nutmeg and
1/4 teaspoon soda.

Spoon...light and dark batters alternately over apples in pan.

Bake...in moderate oven (350 F.) 50 to 60 minutes. Cool in pan 15 to 20 minutes, then invert on serving plate or on wire rack covered with waxed paper. Serve warm or cold, plain or with whipped cream.

*if desired, ingredients may be cut in half and cake baked in 8x8x2-inch pan for 40 to 50 minutes.