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Applesauce Cake in Jars

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Submitted by rsayegh

YIELD

12 cups

PREP

20 min

COOK

50 min

READY

2 hrs

Ingredients

½ 2.5
TEASPOON ML BAKING POWDER
158
2 1E+1
TEASPOONS ML BAKING SODA
2 ⅔ 631
CUPS ML SUGAR
granulated
1 ½ 7.5
TEASPOONS ML SALT
4 4
LARGE LARGE EGGS
1 5
TEASPOON ML CINNAMON
ground
2 473
CUPS ML APPLESAUCE
2 1E+1
TEASPOONS ML CLOVES
ground
158
CUP ML WATER
158
CUP ML NUTS
chopped, optional
3 ⅓ 789
CUPS ML ALL-PURPOSE FLOUR
sifted

Directions

Sterilize 8 (12 oz) 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, 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 ½ full.

Place jars onto a cookie sheet or they’ll fall over.

Bake in a preheated 325 degree F oven for 35 to 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-DUT Y 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.

You’ll know when the jars have sealed, you’ll hear a plinking sound.

If you missed the sound, test them by pressing down on the lids once the jars have cooled--they shouldn’t move at all.

Store jars in a cool, dry place.

They should keep for about a year.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 477g (16.8 oz)
Amount per Serving
Calories 1158 14% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 1239mg 52%
Total Carbohydrate 78g 78%
Dietary Fiber 7g 28%
Sugars g
Protein 43g
Vitamin A 6% Vitamin C 45%
Calcium 9% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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