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Monday, November 10, 2008

Applesauce Cake & Pumpkin Bread Baked in a Jar

2/3 Cup Shortening
4 Eggs
2/3 Cup Water
1/2 tsp baking powder
1 1/2 tsp salt
1 tsp ground cloves
2 2/3 Cups Sugar
2 Cups Applesauce (16oz Jar)
3 1/3 Cups All Purpose Flour
2 tsp baking soda
1 tsp cinnamon
2/3 cup nuts or raisins

Cream together shortening and sugar, beat in eggs one at a time. Add applesauce and water. Sift flour, baking powder, soda, salt and spices. Add to mixture and stir in nuts. Pour into well greased (Pint Size Jars with no necks) I use a pasty brush to add the shortening in the jars. (do not use baking spray) Make sure you grease them really well. Fill jars half full with batter. Place jars on a baking sheet and bake for 325 for 45 minutes. (Don't be alarmed if the cake rises above the rim of the jar it will go down when removed from the oven.) When the cakes are done remove from the oven. Wipe rims clean. while still hot add a lid and then screw on the jar ring. The jar will seal as it cools down. Store in cupboard. Recipe yields 9 pint size jars.Wrap a pretty fabric and ribbon around the jars and a tag and they are ready to give as gifts.When the recipient opens the jars the cake will slide right out.


2-2/3 c sugar
3-1/2 c all purpose flour
2/3 c shortening
4 eggs
2/3 c buttermilk
1 can pumpkin
1 t baking powder
2 t soda
1 t salt
1-1/2 t pumpkin-pie spice
2/3 c chopped nuts

Cream sugar, shortening, then add eggs, mix. Add buttermilk, mix. Add pumpkin, mix. Add dry ingredients, stir in nuts. Place 1 c batter in 7 well-greased 1 pint wide-mouth jars. Wipe batter from rim. Put jars on baking sheet and bake @ 325 for 55 min, till toothpick comes out clean. Wipe rims, put hot seals & rings on hot jars. Will last several months without refrigeration.

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