Apple Ring-A-Round © 1966
14-ounce jar spiced apple rings
1 to 2 tablespoons red cinnamon candies
1/4 cup red apple jelly
1 3/4 cups Pillsbury's Best-Flour (Regular, Instant Blending or Self-Rising*)
2 teaspoons baking powder
1/2 teaspoon salt
3 egg whites
1 cup sugar
1/2 cup shortening
3/4 cup milk
1/2 teaspoon almond extract
Drain apple rings; reserve 1/2 cup liquid. Combine the reserved liquid and candies in 10-inch ovenproof skillet. Simmer until candies are dissolved. Stir in jelly; blend well. Set aside.
Combine flour, baking powder and salt. Beat egg whites in small mixer bowl at high speed of mixer until soft peaks form. Gradually add 1/4 cup sugar; continue beating until stiff peaks form. In large mixing bowl, cream shortening with 3/4 cup sugar at medum speed of mixer until light and fluffy. Add dry ingredients alternately with milk to creamed mixture, beginning and ending with dry ingredients. Gently but thoroughly, fold in beaten egg whites and almond extract. Arrange apple rings in syrup in bottom of skillet. Gently pour batter over apple rings. Bake at 350º for 35 to 40 minutes. After 2 to 3 minutes, invert onto serving plate. Carefully lift skillet from cake; cool. Makes 10-inch cake
* For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt.
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