2/3 c Shortening
2 2/3 c Sugar
4 Eggs
2 c Applesauce
2/3 c Water
3 1/3 c All-purpose flo sifted
1/2 ts Baking powder
2 ts Baking soda
1 1/2 ts Salt
1 ts Cinnamon
2 ts Ground cloves
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) Posted in COOKING by: Sandee Eveland 8/31/93