Preheat Oven to 325 degrees

INGREDIENTS:

    *  2/3  cup shortening
    * 2 2/3 cup sugar
    * 4 eggs
    * 2 cup applesauce
    * 2/3 c water
    * 3 1/3 cup all-purpose flour, sifted
    * 1/2 teaspoon baking powder
    * 2 teaspoon baking soda
    * 1 1/2 teaspoon salt
    * 1 teaspoon cinnamon
    * 2 teaspoon ground cloves
    * 2/3 cup chopped nuts (optional)
 

DIRECTIONS:

       
   1. 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).
       
   2. When the jars are cool enough to handle, grease the insides with shortening and set aside.
       
   3. Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves; set aside.
       
   4. Cream together the shortening and sugar.
       
   5. Beat in the eggs, one at a time until the mixture is light and fluffy.
       
   6. Add the applesauce and water.
       
   7. Blend the dry ingredients into the applesauce mixture.
       
   8. Fold in the nuts; set aside. Fill well greased jars half full.
       
  9. Place the jars onto a cookie sheet and bake for 35 minutes or until a cake tester (I use a toothpick) comes out clean.

10. When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean; if they're not, jars will not seal correctly.

11. Place lids on jars, and screw rings on tightly. Jars will seal as they cool. Cakes will slide right out when ready to serve.

IMPORTANT NOTES:

•   Unsealed jars should be stored in the refrigerator and eaten within 2 weeks.
•   Sealed jars may be stored with other canned food or placed in a freezer.
•   The cake is safe to eat as long as the jar remains vacuum sealed and free from mold.
•   To enjoy the best flavor, try to eat all canned cakes within 6 months.
 

Cruise Critic Member: IRL_Joanie