1 x GWEN HUBBARD CMGD13A
2/3 c SHORTNING
1 1/2 ts SALT
2 2/3 c SUGAR
3 c FLOUR
4 ea EGGS
2/3 c WATER
1 ts CINNAMON
3 c APPLES;grated
2 ts BAKING SODA
2/3 c RAISINS
1/2 ts BAKING POWDER
2/3 c CHOPPED NUTS
MIX THE INGREDIENTS TOGETHER IN THE ORDER GIVEN.
STERILIZE 7 TO 9 WIDE MOUTH PINT JARS AND LIDS.
GREASE THEM WITH SHORTNING. FILL THE JARS HALF FULL AND BAKE ON THE
MIDDLE WIRE WIRE RACK IN THE OVEN.
BAKE FOR 45 MINUTES AT 325 DEGREES. AS SOON AS THE CAKE IS DONE,
REMOVE THE BOTTLES FROM THE OVEN ONE AT A TIME. WIPE THE RIM OF THE
BOTTLE CLEAN WITH CLOTH ANDPUT ON THE HOT STERILIZED LIDS.
SCREW DOWN THE BANDS AND LET COOL. IMPORTANT– DO NOT USE SMALL MOUTH
JARS. DO NOT ADD ANY OTHER INGREDIENTS. AS THE CAKE COOLS IN THE
SEALED JAR, IT WILL PULL AWAY FROM THE SIDES OF THE JAR AND COME OUT
EASILY WHEN READY TO SERVE. SLICE AND SERVE WITH LEMON SAUCE. LEMON
SAUCE 2 TBLS. CORNSTARCH
2 TBLS. BUTTER 1/2 CUP SUGAR 4 1/2 TSP. FINELY GRATED
LEMON RIND PINCH OF SALT 2 TBLS LEMON JUICE 1 CUP BOILING WATER IN A
PAN, THOROUGHLY STIR TOGETHER THE CORN STARCH, SUGAR, AND SALT.
GRADUALLY STIR IN THE BOILING WATER, STIRRING CONSTANTLY TO KEEP IT
SMOOTH. CONTINUE STIRRING AND COOK OVER MODERATE HEAT UNTIL BOILING.
BOIL GENTLY FOR ABOUT 20 MINUTES. REMOVE FROM HEAT, ADD BUTTER,
LEMON RIND AND JUICE. STIR THOROUGHLY.
SERVE HOT OVER APPLE CAKE IN A JAR. MAKES ABOUT 1 1/4 CUPS. THIS
SAUCE IS THICKER AND MORE TART THAN THE USUAL LEMON SAUCE.
Yields
1 Servings