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
Experts have proved the existance of recipes way back into distant history, in truth as far into history as the Egypt of the Pharoahs, and maybe further still. In practice though, generally, these old cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to experts are a few stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. During the time of the Roman Empire a roman called Apicius compiled a collection of documents which described recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and afters, a very modern way of dining. Additionally, he describes how the Romans were skilled in the use of a wide range of herbs, including a few that will be familiar to modern chefs such as basil, mint and parsley. Over the following few hundred years, the upper-class families of the West tried to serve up the most extravagent banquests, and as a consequence, the best cooks and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 19th century that cooking and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and publishing popular recipes of the day. Like it or not, the introduction of television brings us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Applesauce Cake Baked In A Jar recipe.
