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Add a photoClassic and easy, this cake uses a simple method to make a delicious cake that keeps well on the canning shelf and acts as a wonderful gift.
Ingredients
- 2/3 cup shortening
- 2 2/3 cups white sugar
- 4 eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 teaspoons salt
- 2 teaspoons baking soda
- 3 cups all-purpose flour
- 2/3 cup water
- 3 cups grated apple
- 2/3 cup raisins
- 2/3 cup chopped walnuts
- 8 straight-sided wide-mouth pint canning jars
Directions
- Preheat oven to 325 degrees . Lightly grease the insides of 8
- straight-sided wide-mouth pint canning jars. Sift together flour, baking soda,
- salt, nutmeg and cinnamon. Set aside.
- Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour
- alternately with water and mix until smooth. Fold in apples, raisins and nuts.
- Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any
- batter that gets on the rims. Bake at 325 degrees for 45 minutes.
- As soon as cake is done, remove from oven one at a time, wipe rims of jars and put
- on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and
- listen for them to âpingâ as they seal. If you miss the âpingâ, wait until they are
- completely cool and press on the top of the lid. If it doesnât move at all, itâs
- sealed.
- Donât forget to sterilize the lid and rings.
- Unsealed jars should be eaten or kept in refrigerator for up to a week. Sealed jars
- can be stored with other canned food for up to a year.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 470g | |
| Recipe makes 4 servings | |
| Calories 1409 | |
| Calories from Fat 400 | 28% |
| Total Fat 45.56g | 57% |
| Saturated Fat 10.11g | 40% |
| Trans Fat 11.42g | |
| Cholesterol 186mg | 62% |
| Sodium 1571mg | 65% |
| Potassium 501mg | 14% |
| Total Carbs 240.47g | 64% |
| Dietary Fiber 6.6g | 22% |
| Sugars 159.17g | 106% |
| Protein 17.66g | 28% |
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