Title: Applesauce Cake Baked in a Jar
Categories: Cakes
Yield: 9 Servings
---------------------------ELLIE COLLIN CMKD93F---------------------------
2/3 c Shortening
2-2/3 c Sugar
4 lg Eggs
2 c Applesauce
2/3 c Water
3 1/3 c Flour; all purpose, sifted
1/2 ts Baking powder
2 ts Baking soda
1 1/2 ts Salt
1 ts Cinnamon
2 ts Cloves
2/3 c Nuts; chopped, optional
Cream together the shortening and sugar. Beat in the eggs, one at a
time, until the mixture is light and fluffy. Add the applesauce and water;
set aside.
Sift together the flour, baking powder, baking soda, salt, cinnamon and
cloves. Blend the dry ingredients into the applesauce mixture. Fold in the
nuts.
Sterilize 9-10 Ball Quilted Crystal, #14400-81400, canning jars, lids
and rings by boiling them for 15 minutes. Remove the jars and allow to
air-dry; leave the lids and rings in the hot water until you're ready to
use them.
Once the jars are cool, grease the insides with shortening, DO NOT use
butter, margarine or PAM. Fill each jar 1/2 full and place on a cookie
sheet.
Bake in preheated 325° oven for 35-45 minutes or until a cake tester
comes out clean. Remove jars from the oven one at a time, wipe rim of jar
clean; put on lid and ring and screw on and screw on tightly. Use
HEAVY-DUTY mitts, the jars ARE HOT!
Jars will seal as the cake cools. Store in a cool, dark place. They keep
about 12 months; I'm not exactly sure, they don't last that long around
here!
Don't limit yourself to the 4 recipes I've given. ANY quick-bread type
cake can be baked in canning jars. Start out filling one jar 1/2 full--bake
it and see how high it rises. Write it down on your recipe. If it rises to
1/2 to 1/4 inch from the lip of the jar, finish baking the rest.
