Canned Apple Cake

* Exported from MasterCook *

CANNED APPLE CAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Preserves
Fruits Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 c Shortening
1/2 ts Baking powder
3 1/3 c Sugar
2 ts Baking soda
4 Eggs
1 1/2 ts Salt
2 c Applesauce
1 t Cinnamon (ground)
3 1/3 c Flour
1 t Cloves (ground)
1 c Raisins
1/2 c Pecans (chopped)

Grease 8 WIDE-MOUTH pint canning jars with melted
shortening. Use a brush and avoid getting grease on
the jar rims. Cream shortening and sugar. Beat in eggs
and applesauce. Sift together the dry ingredients and
blend them into the applesauce mixture. Add the
raisins and nuts and divide the batter evenly between
8 widemouth pint jars. The jars will be more than
half full. Bake open jars about 60 minutes in an oven
at 325 degrees. When done, quickly remove one hot jar
at a time and clean its sealing edge. Immediately
apply and firmly tighten a two-piece wide-mouth
canning lid. The lid will form a vacuum seal as the
jar cools. Jars of cooled bread may be stored on the
pantry shelf with other canned foods or may be placed
in a freezer. The bread is safe to eat as long as
jars remain vacuum sealed and free of mold growth.

NOTE: The lady who contributed this recipe to the
magazine noted that she had some of this cake that is
one year old and is still delicious. I have
personally made this and have several jars that are
still good over 5 months later. I plan to save one
jar from my original batch and see how long it will
keep. (Nancy)

SOURCE:Countryside and Small Stock Journal, Vol. 77,
#1, Jan/Feb, 1993.
Contributed by Elaine White
Typed for you by Nancy Coleman



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