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.
Yields
10 Servings