Recipe - Canned Apple Cake

2/3 cup Shortening
One half teaspoon Baking powder
3 1/3 cup Sugar
2 teaspoon Baking soda
4 Eggs
1 One half teaspoon Salt
2 cup Applesauce
1 teaspoon Cinnamon (ground)
3 1/3 cup Flour
1 teaspoon Cloves (ground)
1 cup Raisins
One half cup Pecans (chopped)

Grease 8 WIDEMOUTH 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 twopiece widemouth 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.

NOTE: The lady who contributed this recipe to the magazine noted that she
had some of this cake that is one year old and is still delicious. I have
personally made this and have several jars that are still good over 5
months later. I plan to save one jar from my original batch and see how
long it will keep. (Nancy)

SOURCE:Countryside and Small Stock Journal, Vol. 77, #1, Jan/Feb, 1993.
Contributed by Elaine White
Typed for you by Nancy Coleman

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini