This cake is a family Thanksgiving tradition dating back to my great grandmother who baked it over an open fire in an iron skillet. Well some things have changed, and some things have not. We no longer bake it over an open fire, but I still use my grandmother's iron skillet. It is mouth watering and the aroma as it bakes fills the whole house with anticipation.
Mix flour, salt, baking powder, baking soda,and cinnamon and set aside.
Cream together eggs, shortening and sugar.
Mix apples, nuts and dry ingredients into creamed mixture alternately. Mix will appear very dry as the moisture comes from the apples when the cake bakes.
Turn mixture into greased and floured 10 inch iron skillet and smooth out with a spatula or knife. Bake at 350 degrees for 15 minutes, reduce heat to 325 and bake an additional 45 minutes. Turn topside up onto a serving plate.
Serve warm. An optional scoop of vanilla ice cream and a drizzle of carmel add to the enjoyment.