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Pennsylvania Dutch Cake

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  All purpose flour 2 1⁄2 Cup (40 tbs)
  Baking soda 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Vinegar 1 Tablespoon
  Milk 1 Cup (16 tbs)
  Vegetable shortening 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Eggs 4
  Apple butter 1 Cup (16 tbs)
  Red apple 1

1. Grease bottom of three 8-inch layer cake pans; line pans with wax paper; grease paper.
2. Measure flour, baking soda, salt, cinnamon and nutmeg into sifter. Stir vinegar into milk in 2-cup measure.
3. Beat shortening and sugar until fluffy in large bowl of electric mixer at medium speed. Beat in eggs, 1 at a time, beating well after each addition. Stir in apple butter.
4. Sift in dry ingredients, a quarter at a time, adding alternately with milk mixture; stir with a wire whip or beat with mixer at low speed just until blended. Pour into pans.
5. Bake in moderate oven (350°) 30 minutes, or until centers spring back when lightly touched with fingertip.
6. Cool in pans on wire racks 5 minutes; loosen around edges with a narrow spatula; turn out onto racks. Peel off paper; cool layers completely.
7. Make FLUFFY FILLING AND FROSTING. Put layers together with filling; cover top and side with frosting.
8. Quarter, core, and slice apple into thin wedges. Arrange with walnuts around top and side of cake. Chill until ready to serve.

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Pennsylvania Dutch Cake Recipe