Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2/3 cup SHORTENING

  3. 2 2/3 cup GRANULATED SUGAR

  4. 4 Large EGGS

  5. 2 cup APPLESAUCE

  6. 2/3 cup WATER

  7. 3 1/3 cup ALL-PURPOSE FLOUR, sifted

  8. 1/2 Teaspoon BAKING POWDER

  9. 2 Teaspoon BAKING SODA

  10. 1 1/2 Teaspoon SALT

  11. 1 Teaspoon GROUND CINNAMON

  12. 2 Teaspoon GROUND CLOVES

  13. 2/3 cup NUTS -- chopped,optional

Instructions Jump to Ingredients ↑

  1. Sterilize 8 (12 oz Ball Quilted Crystal - #14400-81400) canning jars, lidsand rings by boiling for 10 minutes. Remove the jars and allow to air-dryand cool. Leave the lids and rings in the hot water until ready to use.

  2. Once the jars are cool enough to handle, grease them (use a pastry brush)

  3. with shortening (DO NOT use Pam or Baker's Secret); set aside. Creamtogether the shortening and sugar. Beat in the eggs, one at a time, untilthe mixture is light and fluffy. Add the applesauce and water; set aside.

  4. In another bowl, sift together the flour, baking powder, baking soda, salt,cinnamon and cloves. Blend dry ingredients into the applesauce mixture.

  5. Fold in the nuts. Pour batter into the jars, filling them about 1/2 full.

  6. Place jars onto a cookie sheet or they'll fall over. Bake in a preheated325-degree oven for 35-40 minutes or until a pick inserted deep into thecenter 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, thena ring on top and screw down tightly.

  7. Place jars onto your counter top to cool. You'll know when the jars havesealed, you'll hear a "plinking" sound. If you missed the sound, test themby pressing down on the lids once the jars have cooled--they shouldn't moveat all.

  8. Store jars in a cool, dry place. They should keep for about a year. I'veonly been able to keep them for a few weeks, they don't last that longaround here. They're wonderful for last minute gifts, especially for


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