2/3 c Shortening 1/2 ts Baking powder
2 2/3 c Sugar 2 ts Baking soda
4 Eggs 1 1/2 ts Salt
2 c Applesauce 1 ts Cinnamon
2/3 c Water 2 ts Ground cloves
3 1/3 c All purpose flour, sifted 2/3 c Nuts, chopped (optional)
Preheat oven to 325-degrees. Sterilize 5 straight-sided Ball Quilted
Crystal (#14400-81400) canning jars, lids and rings by boiling them
for 15 minutes. Keep the lids and rings in the water until you’re
ready to use them. Remove the jars from the water and place them on a
clean dish towel to air-dry (up, not upside down). When the jars are
cool enough to handle, grease the insides with shortening (DO NOT use
butter, margarine, PAM or Baker’s Secret); set aside.
Sift together the flour, baking powder, baking soda, salt, cinnamon
and cloves; 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. Blend the dry ingredients into the applesauce mixture. Fold in
the nuts.; set aside. Fill well greased jars half full. Place the
jars onto a cookie sheet or they’ll tip over.
Bake for 35 minutes or until a cake tester comes out clean. like you
would any canned goods.
The method for making the cakes is the same–no matter which recipe
you use. The only difference will be the ingredients (of course), the
amount of jars needed and the baking times- -that’s all, everything
else is the same. Don’t limit yourself to the recipes I’m giving
you–use your favorite quick-bread recipe. I plan on trying the
Carrot Cake recipe I posted.
Linda/BDT Burbank, CA (USA)
Yields
6 servings