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Ingredients
| multipurpose shortening: 2/3 cup |
| baking powder: 1/2 tsp |
| granulated sugar: 3 1/3 cups |
| baking soda: 2 tsp |
| eggs: 4 |
| salt: 1 1/2 tsp |
| sweetened applesauce: 2 cups |
| ground cinnamon: 1 tsp (ground) |
| all-purpose flour (unsifted): 3 1/3 cups |
| whole cloves: 1 tsp (ground) |
| seedless raisins (packed): 1 cup |
| pecans: 1/2 cup (chopped) |
Apple Raisin Cake in a jar
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
8 serving(s)
Tags
- Grease 8 WIDE-MOUTH pint canning jars with melted shortening.
- Use a brush and avoid getting grease on the jar rims.
- Cream shortening and sugar.
- Beat in eggs and applesauce.
- Sift together the dry ingredients and blend them into the applesauce mixture.
- Add the raisins and nuts and divide the batter evenly between 8 widemouth pint jars.
- The jars will be more than half full.
- Bake open jars about 60 minutes in an oven at 325 degrees.
- When done, quickly remove one hot jar at a time and clean its sealing edge.
- Immediately apply and firmly tighten a two-piece wide-mouth canning lid.
- The lid will form a vacuum seal as the jar cools.
- Jars of cooled bread may be stored on the pantry shelf with other canned foods or may be placed in a freezer.
- The bread is safe to eat as long as jars remain vacuum sealed and free of mold growth.