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Ingredients
- 2/3 c. SHORTENING
- 2 2/3 c. GRANULATED SUGAR
- 4 lrg Large eggs
- 2 c. APPLESAUCE
- 2/3 c. WATER
- 3 1/3 c. ALL-PURPOSE FLOUR, sifted
- 1/2 tsp BAKING Pwdr
- 2 tsp BAKING SODA
- 1 1/2 tsp SALT
- 1 tsp Grnd CINNAMON
- 2 tsp Grnd CLOVES
- 2/3 c. NUTS, minced,optional
Directions
- Sterilize 8 (12 ounce Ball Quilted Crystal - #14400-81400) canning jars, lids and rings by boiling for 10 min. Remove the jars and allow to air-dry and cold. Leave the lids and rings in the warm water till ready to use.
- Once the jars are cold sufficient to handle, grease them (use a pastry brush)
- with shortening (Don't use Pam or possibly Baker's Secret); set aside. Cream together the shortening and sugar. Beat in the Large eggs, one at a time, till the mix is light and fluffy. Add in the applesauce and water; set aside.
- In another bowl, sift together the flour, baking pwdr, baking soda, salt, cinnamon and cloves. Blend dry ingredients into the applesauce mix.
- Mix in the nuts. Pour batter into the jars, filling them about 1/2 full.
- Place jars onto a cookie sheet or possibly they'll fall over. Bake in a preheated 325-degree oven for 35-40 min or possibly till 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 Warm!); place a lid, then a ring on top and screw down tightly.
- Place jars onto your counter top to cold. 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 should not move at all.
- Store jars in a cold, dry place. They should keep for about a year. I've only been able to keep them for a few weeks, they do not last which long around here. They're wonderful for last minute gifts, especially for single friends.
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