Title: Apple Cake in a Jar
Categories: Cheesecakes, Crockpot
Yield: 1 servings
2/3 c Shortening
1 1/2 ts Salt
2 2/3 c Sugar
3 c Flour
4 Eggs
2/3 c Water
1 tb Cinnamon
3 c Apples; grated
2 ts Baking soda
2/3 c Raisins
1/2 tb Baking powder
2/3 c Nuts; chopped
Lemon sauce:
2 tb Corn starch
2 tb Butter
1/2 c Sugar
4-1/2 ts Lemon rind; grate fine
1 pn Salt
2 tb Lemon
1 c Water; boiling
Mix the ingredients together in the order given. Sterilize 7 to 9
wide-mouth pint jars and lids. Grease them with shortening. Fill
the jars half full and bake on the middle rack in the oven. Bake
for 45 minutes at 325°F. As soon as the cake is done, remove the
jars from the oven one at a time. Wipe the rim of the jar clean
with a cloth and put on the hot sterilized lids. Screw down the
bands and let cool. Important - Do not use small mouth jars. Do not
add any other ingredients. As the cake cools in the sealed jar, it
will pull away from the side of the jar and come out easily when
read to serve.
Slice and serve with lemon sauce.
Lemon Sauce:
In a pan thoroughly stir together the corn starch, sugar, and salt.
Gradually stir in the boiling water, stirring constantly to keep it
smooth. Continue stirring and cook over moderate heat until
boiling. Boil gently for about 20 minutes. Remove from heat, add
butter, lemon rind, and juice. Stir throughly.
Serve hot over apple cake.
Makes 1-1/4 cup.
This sauce is thicker and more tart than the usual lemon sauce.
