2/3 cup shortening
2 2/3 cup sugar
4 eggs
2 cup applesauce
2/3 cup water
3 1/3 cup all-purpose flo sifted
1/2 tsp baking powder
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
2 tsp ground cloves
2/3 cup nuts, chopped (optional)
Directions
Preheat oven to 325-degrees.
Sterilize 5 straight-sided Ball Quilted Crystal (#14400- 81400)
canning jars, lids and rings by boiling them for 15 minutes. Keep the
lids and rings in the water until you're ready to use them. Remove
the jars from the water and place them on a clean dish towel to
air-dry (up, not upside down). When the jars are cool enough to
handle, grease the insides with shortening (DO NOT use butter,
margarine, PAM or Baker's Secret); set aside.
Sift together the flour, baking powder, baking soda, salt, cinnamon
and cloves; 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. Blend the dry ingredients into the applesauce mixture. Fold in
the nuts.; set aside. Fill well greased jars half full. Place the
jars onto a cookie sheet or they'll tip over.
Bake for 35 minutes or until a cake tester comes out clean. like you
would any canned goods.
The method for making the cakes is the same -- no matter which
recipe you use. The only difference will be the ingredients (of
course), the amount of jars needed and the baking times- -that's all,
everything else is the same. Don't limit yourself to the recipes I'm
giving you -- use your favorite quick-bread recipe. I plan on trying
the Carrot Cake recipe I posted.
Linda/BDT Burbank, CA (USA)
Posted in COOKING by: Sandee Eveland 8/31/93
Servings: 1 servings
Applesauce Cake Baked In A Jar Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Cake; Dessert; Fruit
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into distant history, in fact as far back into recorded history as the Egyptians, and maybe further still. Interesting though that maybe, sadly, these ancient recipes were just primitive hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe in existence, according to academics are some clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. As we move into The time of the roman empire around 25BC a roman called Apicius created some scripts showing how to cook the recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvres, main meal and afters, a very modern way of dining. He also informs us how the cooks of Roman times made use of many different herbs, including many that are still in use today for example thyme, rue and asafoetida. In the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, including coriander, basil and rosemary. These new spices and herbs created an eruption in manuscripts on cooking, the majority of which still exist in private collections. Over the following few centuries, the powerful and rich strove to serve the best banquets, and as a consequence, the best cooks and their recipes were at a premium. Even so, it wasn`t until the 19th century that formal cookery and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, trying out, and recording recipes of the day. By the advent of the 1900s, cooking books were greatly in demand due to more people being able to read, more leisure time and having more money to spend. Like it or not, the introduction of TV brought us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Applesauce Cake Baked In A Jar recipe.
