Canned apple cake jar cake
Last updated 6/12/2012 1:12:05 AM. Recipe ID 39875. Report a problem with this recipe.
Title: Canned apple cake jar cake
Yield: 8 Servings
2/3 c Shortening
1/2 ts Baking powder
3 1/3 c Sugar
2 ts Baking soda
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)
Yield: 8 servings 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) SOURCE:Countryside and Small Stock
Journal, Vol. 77, #1, Jan/Feb, 1993. Contributed by Elaine White
Typed for you by Nancy Coleman From: Nancy Coleman From: Gail Shipp
Date: 10-21-94 Submitted By CAROLYN SHAW On
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