Ingredients:

• 1/2 cup shortening
  
• 1 teaspoon cinnamon
  
• 1/2 teaspoon allspice
  
• 1/4 teaspoon nutmeg
  
• 1 1/3 cups sugar
  
• 2 eggs
  
• 2 cups apples, finely chopped
  
• 1 teaspoon baking powder
  
• 1/4 teaspoon baking soda
  
• 2 cups sifted flour
  
• 1/3 cup water
  

Instructions:

• Blend shortening, salt and spices
  
• Add sugar gradually and cream well after each addition of more sugar
  
• Add apples and mix well
  
• Sift baking powder and soda with flour
  
• Add add the flour/soda/etc mix to the creamed mixture a little at a time, alternating with adding a little water and mixing together until smooth
  
• Bake in 2 greased, 8 inch layer pans in moderate oven, 30 to 35 minutes
  
• Spread Karmel Frosting between layers and on top and sides
  

Notes:

• This was among my mom's hand written recipies.
  
• Mom always spelled and pronounced "caramel" as "karmel".
  
• "Shortening" always meant Crisco or other brand vegetable shortening.
  
• And, since she added her own baking powder and soda, that ingredient "flour" does NOT mean "self rising flour"--don't know for sure, but guess you could start with "self rising flour" and leave out the baking powder, soda and the sifting step.
  
• When mom recorded these recipes "mixing" had nothing to do with electricity--I'm sure she used a big wooden spoon.
  
• Mom always "greased" her cake pans with the same shortening she used in the baking mix.
  
• I'm not sure what temperature a "moderate oven" is--but, I GUESS its around 300 degrees F. (If any surfer knows for sure, write me please.)
  
• I added this recipe on December 13, 2001 because my cousin Marilynn wanted to cook up one during her Christmas visit "down home" in rural Arkansas this year.