Apple cake

1 c  All-purpose flour; sift
  1 1/2 ts baking powder
    1/2 tb Salt
      1 tb Sugar
    1/4 c  Shortening
      1    Egg; slightly beaten
    1/4 c  Milk
      4 c  Tart apples; slice, peel,
           Core
    1/2 tb Cinnamon
    1/4 tb Nutmeg
      2 tb Granulated sugar
    1/2 c  Apricot jam
      2 tb Shortening; melt
 
      In a medium-large bowl, sift together the flour, baking
  powder, salt, and 1 tb granulated sugar. With two knives,
  cut the shortening into the flour until mixture is mealy.
  Make a well in the center and drop in the egg and milk.
  Stir in the flour mixture to form smooth batter, turn into
  greased 2-quart mold. Arrange the apples in rows on top,
  pushing them halfway into the dough. In a small bowl, mix
  the cinnamon, nutmeg and 2 tablespoons sugar. Sprinkle over
  the apples and  dot with apricot jam. Drizzle butter over
  all. Place in the slow cooker and cover loosely with a
  plate.  Cover the cooker, but prop the lid open a fraction
  with a toothpick or a twist of foil to let excess steam
  escape. Cook on High for 3 to 4 hours.
    Clean & Simple Crockery Cooking", by Jacqueline Heriteau,
  Grosset & Dunlap, NY, c1975
 
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