Recipe

Canned Cake Hints Recipe

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Ingredients

Directions

Step #1 Grease 8 WIDE-MOUTH pint canning jars with melted shortening.
Step #2 Use a brush & avoid getting grease on the jar rims.
Step #3 Cream shortening and sugar.
Step #4 Beat in eggs & applesauce.
Step #5 Sift together the dry ingredients & mix them into the applesauce mixture.
Step #6 Add the raisins & nuts & divide the batter evenly between 8 widemouth pint jars.
Step #7 The jars will be more than half full.
Step #8 Bake open jars about 60 mins in an oven at 325F degrees.
Step #9 When done, quickly remove one hot jar at a time & clean its sealing edge.
Step #10 as soon as possible apply & firmly tighten a two-piece wide-mouth canning lid.
Step #11 The lid will form a vacuum seal as the jar cools.
Step #12 Jars of cooled bread may be stored on the pantry shelf with other canned foods or may be placed in a freezer.
Step #13 The bread is safe to eat as long as jars remain vacuum sealed & free of mold growth.
Step #14 NOTE: The lady who contributed this recipe to the magazine noted that she had some of this cake that is one year old & is still delicious.
Step #15 I have personally made this & have several jars that are still good over 5 months later.
Step #16 I plan to save one jar from my original batch & see how long it will keep.
Step #17 (Nancy) SOURCE:Countryside & Small Stock Journal, Vol.
Step #18 77, Jan/Feb, #1, 1993.
Step #19 Contributed by Elaine White.
Enjoy the CANNED CAKE HINTS recipe