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Applesauce Cake in Jars

2/3 c shortening
2 2/3 c granulated sugar
4 large eggs
2 c applesauce
2/3 c water
3 1/3 c all-purpose flour, sifted
1/2 ts baking powder
2 ts baking soda
1 1/2 ts salt
1 ts ground cinnamon
2 ts ground cloves
2/3 c nuts; chopped, optional

Sterilize 8 (12 oz Ball Quilted Crystal - #14400-81400) 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 (DO NOT
use Pam or Baker's Secret); 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 1/2 full. Place jars onto a cookie sheet or they'll fall
over. Bake in a preheated 325-degree oven for 35-40 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-DUTY
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.
I've only been able to keep them for a few weeks, they don't last
that long around here. They're wonderful for last minute gifts,
especially for single friends.


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