Apple Shortbread Cake

by Sandi Anderson
(Brashear United States)

Ingredients and Instructions:

Dough:

4 cups all purpose flour
4 egg yolks
14 tablespoons butter (1 full stick plus 6 tablespoons)
2/3 cup sugar
4 tablespoons rum
4 tablespoons milk
1 teaspoon baking soda
1 teaspoon baking powder

Filling:

3 lbs cooking apples, peeled, cored and grated
(your choice - Granny Smith and Macintosh mixed, work very well)
1/4 cup of sugar*
1 tablespoon cinnamon*

Add 1 tablespoon of flour to thicken if apples seem watery.
Powdered Sugar (10X) for dusting top, if desired.

Simmer apples till soft, adding sugar and cinnamon to taste. Cool a bit before adding to using cake pan.

Preheat 350 degree oven. Grease & flour 8 x 10 cake pan.

Mix flour, baking soda and baking powder. Set aside.

Cream butter, sugar, yolks, rum & milk. Add dry to wet.

The dough will be soft. Divide dough in half. Chill one part while working with the other.

Assembly:

Bottom layer - Roll out dough to about 1-1/2 inches thick. Press into pan. Bake for 20 minutes just to set, remove from oven. Do not remove dough from pan. Pan will be hot.

Middle layer - Spread apple mixture to cover bottom dough layer.

Top Layer - Roll chilled dough to same size of pan. Carefully place on top of apple mixture.

Continue baking for about 35 - 45 minutes. Top should be light brown with edges a little darker. Tooth pick inserted into top layer only should be dry. Cool completely before cutting. Cut into serving pieces as you would brownies. Sprinkle with powdered sugar if desired.

Well worth the effort!!!