Cake In A Jar
2/3 Cup Vegetable Shortening
2 2/3 Cups Sugar
4 Eggs
2 Cups Applesauce
2/3 Cup Water
3 1/3 Cups White Flour
1/2 teas. Watkins Baking
Powder
2 teas. Baking Soda
1 1/2 teas. Salt
1 teas. Watkins Cinnamon
2 teas. Watkins Ground
Cloves
2/3 Cup Nuts - (optional) chopped
You'll need 9 or 10 wide-mouth pint-size canning jars,
metal rings and lids. Don't use any other jars. Sterilize jars, lids and rings according
to manufacturer's directions. Grease inside, but not the rim of jars. 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.
Stir together the flour, baking powder, baking soda,
salt, cinnamon and cloves. Blend the dry ingredients into the applesauce mixture. Fold in
the nuts. Pour one cup of batter into prepared jars. Do not use more than one cup or
batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet.
Place in a pre-heated 325-degree oven for 45 minutes.
Remove jars from oven one at a time keeping remaining
jars in oven. Working quickly, wipe rim, place lid and ring on jar and secure. Jars
will seal quickly. Repeat with remaining jars. When ready to serve, bread will slide out.
A properly sealed quick bread will stay fresh for up to one year.
Each jar contains 4 servings.
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