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                             CANNED APPLE CAKE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cakes                            Preserves
                 Fruits                           Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3   c            Shortening
      1/2   ts           Baking powder
    3 1/3   c            Sugar
    2       ts           Baking soda
    4                    Eggs
    1 1/2   ts           Salt
    2       c            Applesauce
    1       t            Cinnamon (ground)
    3 1/3   c            Flour
    1       t            Cloves (ground)
    1       c            Raisins
      1/2   c            Pecans (chopped)
 
   Grease 8 WIDE-MOUTH 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 two-piece wide-mouth
   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
  
 
 
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