Canned Apple Cake

Title:
Canned Apple Cake

Yield:
8 Servings

Categories:
Cakes,
Preserves,
Fruits,
Desserts




Ingredients:





   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 ts Cinnamon (ground)


 3 1/3 c  Flour


     1 ts 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini