-ROSE RAY  DSJN00A-
    1/4 c  Plus 3 tbs butter; divided
    1/2 c  Brown sugar; packed
    1/2 ts Cinnamon
    1/4 ts Nutmeg
    1/4 ts Mace
      3    Apples
      2 ts Lemon juice
  1 1/3 c  Cake flour
    3/4 c  Sugar
  1 3/4 ts Baking powder
    1/4 ts Salt
    1/2 c  Milk
      1 ts Vanilla
      1    Egg; separated
   Preheat oven to 375~. Melt 1/4 cup butter in 8-inch square baking pan. Add
  brown sugar and spices; mix well. Peel apples. Remove cores; discard. Cut
  apples into rings. Arrange over brown sugar mixture in bottom of pan;
  sprinkle with lemon juice. Set aside.
   Combine dry ingredients in large bowl. Cut in remaining 3 tablespoons
  butter with pastry blender until mixture resembles coarse crumbs. Add milk
  and vanilla; beat at low speed with electric mixer until dry ingredients
  are moistened. Continue beating 2 minutes at medium speed. Blend in egg
  yolk. Beat egg white in small bowl at high speed with electric mixer until
  stiff peaks form; gently fold into batter. Pour over apples in pan.
   Bake 35 minutes or until wooden pick inserted in center comes out clean.
  Cool in pan on wire rack 5 minutes. Loosen edges and invert onto serving
  plate. Let stand 1 minutes before removing pan. Serve warm.
   Full-O-Fruit Cakes from Cooking Class Magazine, March 1993.
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