Canned apple cake
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Canned apple cake
  Apple    Cakes    Preserves  
Last updated 6/12/2012 12:42:50 AM. Recipe ID 1867. Report a problem with this recipe.
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      Title: Canned apple cake
 Categories: Cakes, Preserves, Fruits, Desserts
      Yield: 8 Servings
 
    2/3 c  Shortening
    1/2 ts Baking powder
  3 1/3 c  Sugar
      2 ts Baking soda
      4    Eggs
  1 1/2 ts Salt
      2 c  Applesauce
      1 ts Cinnamon (ground)
  3 1/3 c  Flour
      1 ts Cloves (ground)
      1 c  Raisins
    1/2 c  Pecans (chopped)
 
  Grease 8 WIDE-MOUTH pint canning jars with melted shortening. Use a
  brush and avoid getting grease on the jar rims. Cream shortening and
  sugar. Beat in eggs and applesauce. Sift together the dry ingredients
  and blend them into the applesauce mixture.  Add the raisins and nuts
  and divide the batter evenly between 8 widemouth pint jars. The jars
  will be more than half full.  Bake open jars about 60 minutes in an
  oven at 325 degrees. When done, quickly remove one hot jar at a time
  and clean its sealing edge. Immediately apply and firmly tighten a
  two-piece wide-mouth canning lid. The lid will form a vacuum seal as
  the jar cools. Jars of cooled bread may be stored on the pantry shelf
  with other canned foods or may be placed in a freezer.  The bread is
  safe to eat as long as jars remain vacuum sealed and free of mold
  growth.
  
  NOTE: The lady who contributed this recipe to the magazine noted that
  she had some of this cake that is one year old and is still
  delicious. I have personally made this and have several jars that are
  still good over 5 months later.  I plan to save one jar from my
  original batch and see how long it will keep. (Nancy)
  




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Recipe ID 1867 (Apr 03, 2005)

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