Meals Matter

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Contributed By: dsmith0616
friend

Ingredients

2/3 c Shortening

1/2 tsp Baking powder

3 1/3 c Sugar

2 tsp Baking soda

4 Eggs

1 1/2 tsp Salt

2 c Applesauce

1 tsp Cinnamon (ground)

3 1/3 c Flour

1 tsp Cloves (ground)

1/2 c Pecans (chopped)

Preparation

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°F. 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.

Cook's Notes

Canned Cake Hints Any cake can be baked in canning jars. Try one jar first--you have to know how much volume each recipe will give you. Fill one jar 1/2 full then bake it to see how high it rises. You don't want the cake to come out of the top of the jar, only to within 1/4 to 1/2 inch from the lip of the jar. Once you've established how high the cake rises, you can go from there. The first time around is a bit tricky because you won't know how many jars you'll need. Most of the time you will end up using around 8 jars. Sterilize as many jars as you think you'll need and go from there. Also, the baking times will vary--the moistness of each cake recipe will determine the time. Most of the cakes will bake in 35-40 minutes. Start checking the cakes at 30 minutes and go from there. The cakes do slide easily out of the jars, the Ball Quilted Crystal Canning Jars (#14400-81400) works best. They can be found at most grocery stores next to other canning supplies. Also, the 12 oz straight-sided (plain) jars work as well. The plain jars work fine too but they're not as pretty. Remember, once summer's over with they're very hard to find, Ebay would be a good place then. Make sure your lids are new, the rings don't have to be as the jars do seal, the cakes are as moist as the day you put them into the jars--sometimes more. There will be a little condensation on the lids and some in the jars so when you seal them it's trapped inside. Don't worry about getting the water off of the lids before placing them onto the jars, the added moisture doesn't hurt the cakes in the slightest. Each jar makes enough for one or two people.

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