Steamed applesauce cake
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Steamed applesauce cake
  Dessert    Cakes  
Last updated 6/12/2012 1:24:48 AM. Recipe ID 58508. Report a problem with this recipe.
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      Title: Steamed applesauce cake
 Categories: Dessert, Steamed foo
      Yield: 10 Servings
 
    1/2 c  Butter or margarine
      1 c  Brown sugar
      1 c  Applesauce
  2 1/2 c  Flour
    1/2 ts Baking soda
    1/2 ts Salt
      1 ts Baking powder
    1/2 ts Cinnamon
    1/2 ts Ground cloves
    1/4 ts Nutmeg -- (opt.)
    1/4 ts Allspice -- (opt.)
      1 c  Walnuts -- chopped
 
  In bowl or hewavy plastic bag stir and spred the butter to soften it;
  gradually add sugar to the softened butter (mix them together inside
  the plastic bag by sqeezint the bag). Thoroughly mix until fluffy. Add
  applesauce. Sift together all dry ingredients and have them prepacked
  into another plastic bag, at the campsite, add to the butter-sugar
  mixture. Add the nuts if they were not in the flour mixture, and stir
  well. Pour cake mixture into clean washed tin cans, ir a nestled
  (smaller) pot with a lid that fits into a larger pot . WARNING:
  Please use only canning jars that are specially tempered. To assure
  that baked cakes will slip out easily, grease inside of cans or pot
  well. (Lining bottom with waxed paper also will help.) Cover each
  container with a piece of foil greased on one side. Place greased
  side down and press foil around edges to seal tightly. Place cans or
  pot in a large pot with water to come about 1/2 way up the cans or
  smaller pot.  Cover; cook for 2 3/4 to 3 hours at a simmer or till
  cakes spring back when touched and a wooden tothpick inserted near
  the centers comes out clean. Remove cans or pot from cooker; cool 10
  minutes. Unmold cakes; remove waxed paper. Serve warm or cool with
  whipped topping, if desired.
  
  




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Recipe ID 58508 (Apr 03, 2005)

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