1/2 cup butter or margarine
1 cup brown sugar
1 cup applesauce
2 1/2 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp nutmeg -- (opt.)
1/4 tsp allspice -- (opt.)
1 cup walnuts -- chopped
Directions
In bowl cream butter; gradually add sugar to the creamed butter.
Thoroughly mix until fluffy. Add applesauce. Sift together all dry
ingredients, then add those to the mixture. Add the nuts, and stir
well. Pour cake mixture into wide-mouth canning jars. WARNING: Please
use only canning jars that are specially tempered. Do not use cans or
other jars that may not be appropriate for this method due to lead
content. Or, use a special crockpot baking pan available thruough
Rival Co. To assure that baked cakes will slip out easily, grease
inside of jars well. (Lining bottom of jars with waxed paper also
will help.) Cover each jar with a piece of foil greased on one side.
Place greased side down and press foil around edges to seal tightly.
Place jars in crockpot with crockery liner in place. Cover; cook on
high-heat setting for 2 3/4 to 3 hours or till cakes spring back when
touched and a wooden tothpick inserted near the centers comes out
clean. Remove jars from cooker; cool 10 minutes. Unmold cakes; remove
waxed paper. Serve warm or cool with whipped topping, if desired.
Recipe By : Adapted by Troop 21 Southeast Alaska Council BSA
Servings: 10 servings
Applesauce Cake Steamed Recipe brought to you by Recipe Ideas
Categories: Apple; Applesauce; Cake; Crock Pot; Crockpot
The History of Recipes
Academics have proved the existence of recipes far back into distant history, at least as far back as the early Egyptians, and possibly even further. Interesting though that maybe, sadly, these early records were just very basic hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe found, according to academics is a series of clay tablets in ancient Sumerian describing the preparation 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 exhilarated and blissful. Later on, in The time of the romans around 25BC a roman called Apicius assembled a number of documents describing recipes prepared by wealthy roman citizens. In his works, Apicius describes how the meals were divided into appetizers, main meal and dessert, something we still use today. This early Roman chef tells us how the Romans used a wide range of herbs, including some familiar names such as thyme, mint and dill. For the decades that followed, the upper-class families of the West competed with each other to offer the best banquets, and as a result cooks and their recipe collections were at a premium. Nevertheless, it was during the 19th century that fine cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and writing down popular recipes of the day. By the time we get to the 20th century, cookery publications were in great demand, due to increased literacy, people having more free time and having more disposable income. |
We hope you enjoy this Applesauce Cake Steamed recipe.
