Try this Applesauce Cake in Jars recipe, or contribute your own.

Still searching for what to cook ?

Name: Applesauce Cake in Jars
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/2 ts Baking Powder; 2 c Applesauce; 3 1/3 c ALL-PURPOSE FLOUR; sifted; 1 1/2 ts Salt; 2/3 c Shortening; 2 ts Ground cloves; 1 ts Ground cinnamon; 2 ts Baking soda; 4 Large EGGS; 2/3 c Water; 2/3 c NUTS; chopped; optional; 2 2/3 c Granulated sugar

Find the most delicious recipes here

INGREDIENTS

1/2 ts Baking Powder
2 c Applesauce
3 1/3 c ALL-PURPOSE FLOUR; sifted
1 1/2 ts Salt
2/3 c Shortening
2 ts Ground cloves
1 ts Ground cinnamon
2 ts Baking soda
4 Large EGGS
2/3 c Water
2/3 c NUTS; chopped; optional
ELLIE COLLIN CMKD93F
2 2/3 c Granulated sugar

INSTRUCTIONS

Sterilize 8 (12 oz Ball Quilted Crystal - 14400-81400) canning jars, lids and rings by boiling for 10 minutes. Remove the jars and allow to air-dry and cool. Leave the lids and rings in the hot water until ready to use. Once the jars are cool enough to handle, grease them (use a pastry brush) with shortening (DO NOT use Pam or Bakers Secret); set aside. Cream together the shortening and sugar. Beat in the eggs, one at a time, until the mixture is light and fluffy. Add the applesauce and water; set aside. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves. Blend dry ingredients into the applesauce mixture. Fold in the nuts. Pour batter into the jars, filling them about 1/2 full. Place jars onto a cookie sheet or theyll fall over. Bake in a preheated 325-degree oven for 35-40 minutes or until 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 HOT!); place a lid, then a ring on top and screw down tightly. Place jars onto your counter top to cool. Youll know when the jars have sealed, youll hear a "plinking" sound. If you missed the sound, test them by pressing down on the lids once the jars have cooled--they shouldnt move at all. Store jars in a cool, dry place. They should keep for about a year. Ive only been able to keep them for a few weeks, they dont last that long around here. Theyre wonderful for last minute gifts, especially for single friends. Posted to FOODWINE Digest 26 Sep 96 Date: Thu, 26 Sep 1996 11:55:23 -0400 From: Eileen & Bob Holze

NOTES

Alert editor

Applesauce Cake in Jars

1/2 ts Baking Powder
2 c Applesauce
3 1/3 c ALL-PURPOSE FLOUR; sifted
1 1/2 ts Salt
2/3 c Shortening
2 ts Ground cloves
1 ts Ground cinnamon
2 ts Baking soda
4 Large EGGS
2/3 c Water
2/3 c NUTS; chopped; optional
 ELLIE COLLIN CMKD93F
2 2/3 c Granulated sugar

Sterilize 8 (12 oz Ball Quilted Crystal - 14400-81400) canning jars, lids  and rings by boiling for 10 minutes. Remove the jars and allow to air-dry  and cool. Leave the lids and rings in the hot water until ready to use.  Once the jars are cool enough to handle, grease them (use a pastry brush)  with shortening (DO NOT use Pam or Bakers Secret); set aside. Cream  together the shortening and sugar. Beat in the eggs, one at a time, until  the mixture is light and fluffy. Add the applesauce and water; set aside.  In another bowl, sift together the flour, baking powder, baking soda, salt,  cinnamon and cloves. Blend dry ingredients into the applesauce mixture.  Fold in the nuts.  Pour batter into the jars, filling them about 1/2 full.  Place jars onto a cookie sheet or theyll fall over. Bake in a preheated  325-degree oven for 35-40 minutes or  until 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 HOT!); place a lid, then  a ring on top and screw down tightly. Place jars onto your counter top to  cool. Youll know when the jars have sealed, youll hear a "plinking"  sound. If you missed the sound, test them by pressing down on the lids once  the jars have cooled--they shouldnt move at all. Store jars in a cool, dry  place. They should keep for about a year. Ive only been able to keep them  for a few weeks, they dont last that long around here. Theyre wonderful  for last minute gifts, especially for single friends.    Posted to FOODWINE Digest 26 Sep 96    Date:    Thu, 26 Sep 1996 11:55:23 -0400    From:    Eileen & Bob Holze <beck4@ASAN.COM>

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1793g)
Recipe Makes: 1 Servings

Calories: 3438
Calories from Fat: 1005 (29%)

Amt Per Serving		% DV

	Total Fat 111.6g	149 %
	Saturated Fat 42.9g	214 %
	Monounsaturated Fat 47.6g
	Polyunsanturated Fat 13.2g
Cholesterol 795.8mg		245 %
Sodium 3242.4mg		112 %
Potassium 1014.6mg		27 %
Total Carbohydrate 614.6g		181 %
	Dietary Fiber 16.7g	67 %
	Sugars, other 597.9g
Protein 25.2g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 3438

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe