Applesauce Cake in Jars
Do you find yourself wondering what to get for holiday gifts each year? A homemade gift is always appreciated, and in a tough economy, it's a great idea, too. Make this recipe for applesauce cake in jars and pass it out to your loved ones. They will thank you!
Preparation Time20 min
Cooking Time40 min
- 2/3 cup shortening
- 2 2/3 cups granulated sugar
- 4 large eggs
- 2 cups applesauce
- 2/3 cup water
- 3 1/3 cups all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons ground cloves
- 2/3 cup nuts, chopped (optional)
- Sterilize 8 (12-ounce) canning jars, lids and rings by boiling for 10 minutes.
- Remove the jars and allow to air-dry and cool. Leave the lids and rings in the hot water until ready to use.
- Once the jars are cool enough to handle, grease them (use a pastry brush) with shortening (DO NOT use Pam or Baker's Secret); set aside.
- Preheat oven to 325 degrees F.
- 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; set aside. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves.
- Blend dry ingredients into the applesauce mixture. Fold in the nuts. Pour batter into the jars, filling them about 1/2 full.
- Place jars onto a cookie sheet or they'll fall over. Bake at 325 degrees F for 35-40 minutes or until a pick inserted deep into the center of each cake comes out clean.
- Remove jars from the oven, one-at-a-time (use HEAVY-DUTY MITTS, the jars ARE HOT!); place a lid, then a ring on top and screw down tightly.
- Place jars onto your counter top to cool. You'll know when the jars have sealed, you'll hear a "plinking" sound. If you missed the sound, test them by pressing down on the lids once the jars have cooled, they shouldn't move at all.
Note to include on Jar:
Store jars in a cool, dry place. They should keep for about a year.
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