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- Apple Cake baked in jars, then sealed
- Sherry Shoemaker
Serves/Makes:7 or more jars
- 2/3 cup (150 ml) shortening
- 2-2/3 cups (625 ml) sugar
- 4 eggs
- 1 tsp (5 ml). cinnamon
- 2 tsp (10 ml). baking soda
- 1/2 tsp (2 ml). baking powder
- 1-1/2 tsp (7 ml). salt
- 3 cups (700 ml) flour
- 2/3 cup (150 ml) water
- 3 cups (700 ml) grated, peeled apples
- 2/3 cup (150 ml) raisins
- 2/3 cup (150 ml) chopped nuts
- Mix the ingredients together in the order given.
- Sterilize 7 to 9 wide mouth pint jars and lids.
- Grease them with shortening.
- Fill the jars half full and bake on the midle wire rack in the oven.
- Bake for 45 minutes at 325 degrees (175 C.).
- As soon as the cake is done, remove the jars from the oven, one at a time.
- Wipe the rim of the jar clean with cloth and put on the hot sterilized lids.
- Screw down the bands and let cool.
- Be sure to NOT use small mouth jars, you won't be able to get your cakes out.
- Do not add any other ingredients.
- As the cake cools, it will pull away from the sides of the jar.
- They can be kept for approximately 1 year kept sealed.
- A friend gave this to me for Christmas one year, recipe included. Not exactly sure where she found the recipe but it was delicious! Good luck.
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