Applesauce Cake in a Jar

Submitted by Kosher Kook 2

"These make lovely gifts, and the size can be varied (I've made 1/2 pint and pint jars with equal success.) These will keep in the cupboard for up to one year (theoretically!) Depending on the size on your jars, you can either bake them in muffin tins, or use crumpled aluminum foil on a baking sheet to keep them from sliding. Correction: Thanks to the review, I'm redacting the "storing in cupboard" portion of the note. These should be stored in the freezer or consumed immediately."

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Yields: 14 pints
• Serves: 12-14

ingredients

• 3 1⁄3 cups flour
• 1⁄2 teaspoon baking powder
• 1 1⁄2 teaspoons salt
• 1 teaspoon baking soda
• 1 teaspoon ground cloves
• 1 teaspoon cinnamon
• 2 2⁄3 cups sugar
• 2⁄3 cup shortening
• 4 eggs
• 2⁄3 cup water
• 2 cups applesauce
• 2⁄3 cup nuts (optional)

directions

1. Mix together dry ingredients & set aside.
2. Cream together sugar & shortening, beat in eggs, water & applesauce. Add dry ingredients.
3. Stir in nuts.
4. Pour in well-greased pint jars, ones with wide mouths & no necks. (Use a pastry brush to reach all spaces.) Fill 1/2 full.
5. Bake at 325F for 45 minutes.
6. Wipe lips of jars clean, put canning lids & rings on, screw tight. Jars will seal as they cool.
7. Decorate tops of jars. Stores in cupboard for up to one year (in theory.) Makes 12-14 pint jars. (Double recipe makes 3 dozen 1/2-pint jars. If using this size, adjust cooking time.).

Reviews

[bakedapple42]

Although this looks like a tasty cake recipe, many food safety agencies and university extension services do not recommend storing these cakes, as the vacuum seal cannot prevent harmful bacteria from growing inside the jar. Please see the following websites.<br/><http://nchfp.uga.edu/publications/uga/uga_can_breads.pdf><br/><http://extension.psu.edu/food-safety/food-preservation/faq/canned-breads-and-cakes>