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C/P Applesauce Cake

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Submitted by pups375

YIELD

1 cake

PREP

20 min

COOK

3 hrs

READY

3 hrs

Ingredients

½ 118
CUP ML BUTTER
or margarine
1 237
CUP ML BROWN SUGAR *
1 237
CUP ML APPLESAUCE
2 ½ 591
½ 2.5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML CLOVES
ground
¼ 1.3
TEASPOON ML NUTMEG
¼ 1.3
TEASPOON ML ALLSPICE
1 237
CUP ML WALNUTS
chopped

Directions

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.

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 crockery liner in place.

Cover; cook on high-heat setting for 2 ¾ to 3 hours or until 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.20

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 201g (7.1 oz)
Amount per Serving
Calories 708 54% from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 531mg 22%
Total Carbohydrate 23g 23%
Dietary Fiber 5g 21%
Sugars g
Protein 32g
Vitamin A 15% Vitamin C 23%
Calcium 7% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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