Applesauce Cake In A Jar Recipes

Steps:

• Preheat oven to 350 degrees. Grease 2 (2 1/2-inch) wide-mouth canning jars with a paper towel dipped in shortening.
• Sift flour, baking powder, salt, nutmeg, allspice, cinnamon, and baking soda into a large bowl. Using the electric mixer and a medium mixing bowl, cream together the shortening and sugar on low speed, then increase to medium mixing speed to mix well. While the mixer is running, add the eggs, one at a time. Stop the mixer and scrape down the sides. Remove the bowl from the mixer and stir in the applesauce. With a large spoon, stir in the sifted flour mixture and the walnuts. Pour the batter into a measuring cup with a spout; pour the batter neatly into greased jars. Fill the jars halfway full. Place the filled jars on the sheet tray and bake on the center rack of the oven for 45 minutes. When done, the top of the cake will spring back when pressed with a finger, and the sides will have come away from the jar. Remove from oven and let cool 10 to 15 minutes. Cake will still be warm, but not hot. Place a circle of waxed paper on top of the jar and seal with the jar lid. Place carefully so as not to break the glass.

Steps:

• Mix together dry ingredients & set aside.
• Cream together sugar & shortening, beat in eggs, water & applesauce. Add dry ingredients.
• Stir in nuts.
• Pour in well-greased pint jars, ones with wide mouths & no necks. (Use a pastry brush to reach all spaces.) Fill 1/2 full.
• Bake at 325F for 45 minutes.
• Wipe lips of jars clean, put canning lids & rings on, screw tight. Jars will seal as they cool.
• Decorate tops of jars. Stores in cupboard for up to one year (in theory.) Makes 12-14 pint jars. (Double recipe makes 3 dozen 1/2-pint jars. If using this size, adjust cooking time.).

Steps:

• Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and cardamom. Set aside.
• In another bowl, with an electric mixer, beat butter, brown sugar, and honey until light and fluffy. Add eggs, one at a time, beating until combined. With mixer on low speed, gradually add flour mixture; beat just until combined. Beat in applesauce.
• Generously coat a nonstick 9-inch tube pan with cooking spray. Spoon batter into pan; smooth top. Bake until a toothpick inserted in the middle comes out clean (but slightly wet), 50 to 60 minutes.
• Cool on a wire rack 10 minutes. Turn out of pan onto a cutting board or baking sheet; invert cake onto rack, top side up. Cool completely. Dust with confectioners' sugar before serving, if desired.

Steps:

• Sterilize 8 (12 oz Ball Quilted Crystal - #14400-81400) canning jars, lids and
• rings by boiling for 10 minutes.
• Remove the jars and allow to air-dry and cool.
• Leave the lids and rings in the hot water until ready to use. Once the jars are cool enough to handle, grease them (use a pastry brush) with shortening (DO NOT use Pam or Baker's Secret); set aside. Cream together the shortening and sugar.
• Beat in the eggs, one at a time, until the mixture is light and f luffy.
• Add the applesauce and water; set aside. In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and cloves.
• Blend dry ingredients into the applesauce mixture. Fold in the nuts.
• Pour batter into the jars, filling them about 1/2 full.
• Place jars onto a cookie sheet or they'll fall over.
• Bake in a preheated 325-degree oven for 35-40 minutes or until a pick inserted deep into the center of each cake comes out clean.
• Remove jars from the oven, one-at-a-time (use HEAVY-DUTY MITTS, the jars ARE HOT!); place a lid, then a ring on top and screw down tightly.