C/p Applesauce Cake

Title: C/p Applesauce Cake

Categories: Cakes, Fruits

Yield: 10 Servings

Judy Garnett

1/2 c Butter; or margarine

1 c Brown sugar

1 c Applesauce

2 1/2 c Flour

1/2 ts Baking soda

1/2 ts Salt

1 ts Baking powder

1/2 ts Cinnamon

1/2 ts Ground cloves

1/4 ts Nutmeg; (opt.)

1/4 ts Allspice; (opt.)

1 c Walnuts; chopped

In bowl cream butter; gradually add sugar to the creamed butter. Thoroughly

mix until fluffy. Add applesauce. Sift together all dry ingredients, then

add those to the mixture. Add the nuts, and stir well. Pour cake mixture

into wide-mouth canning jars.

WARNING: Please use only canning jars that are specially tempered. Do not

use cans or other jars that may not be appropriate for this method due to

lead content. Or, use a special crockpot baking pan available thruough

Rival Co. To assure that baked cakes will slip out easily, grease inside of

jars well. (Lining bottom of jars with waxed paper also will help.) Cover

each jar with a piece of foil greased on one side. Place greased side down

and press foil around edges to seal tightly. Place jars in crockpot with

2 3/4 to

hours or till cakes spring back when touched and a wooden tothpick inserted

near the centers comes out clean. Remove jars from cooker; cool 10 minutes.

Unmold cakes; remove waxed paper. Serve warm or cool with whipped topping,

if desired. Judy Garnett/Raleigh, NC --