ELLIE COLLIN CMKD93F
1/2 ts BAKING POWDER
2/3 c SHORTENING
2 ts BAKING SODA
2 2/3 c GRANULATED SUGAR
1 1/2 ts SALT
4 Large EGGS
1 ts GROUND CINNAMON
2 c APPLESAUCE
2 ts GROUND CLOVES
2/3 c WATER
2/3 c NUTS; chopped; optional
3 1/3 c ALL-PURPOSE FLOUR; sifted
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.
Yields
1 Servings