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Applesauce Cake in Jars
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Desserts
Ingredients:
ELLIE COLLIN CMKD93F 2/3
c
SHORTENING 2 2/3
c
GRANULATED SUGAR 4
Large EGGS 2
c
APPLESAUCE 2/3
c
WATER 3 1/3
c
ALL-PURPOSE FLOUR, sifted 1/2
ts
BAKING POWDER 2
ts
BAKING SODA 1 1/2
ts
SALT 1
t
GROUND CINNAMON 2
ts
GROUND CLOVES 2/3
c
NUTS,
chopped,optional
Directions:
Sterilize 8 (12 oz Ball Quilted Crystal - #14400-81400) canning jars,
lids and rings by boiling for 10 minutes. Remove the jars and allow
to air-dry and cool. Leave the lids and rings in the hot water until
ready to use. Once the jars are cool enough to handle, grease them
(use a pastry brush) with shortening (DO NOT use Pam or Baker's
Secret); set aside. 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. In another bowl, sift together
the flour, baking powder, baking soda, salt, cinnamon and cloves.
Blend dry ingredients into the applesauce mixture. Fold in the nuts.
Pour batter into the jars, filling them about 1/2 full. Place jars
onto a cookie sheet or they'll fall over. Bake in a preheated
325-degree oven for 35-40 minutes or until a pick inserted deep into
the center of each cake comes out clean. Remove jars from the oven,
one-at-a-time (use HEAVY-DUTY MITTS, the jars ARE HOT!); place a lid,
then a ring on top and screw down tightly.
Place jars onto your counter top to cool. You'll know when the jars
have sealed, you'll hear a "plinking" sound. If you missed the sound,
test them by pressing down on the lids once the jars have
cooled--they shouldn't move at all.
Store jars in a cool, dry place. They should keep for about a year.
I've only been able to keep them for a few weeks, they don't last
that long around here. They're wonderful for last minute gifts,
especially for single friends.
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