APPLE CAKE IN A JAR
Classic and easy, this cake uses a simple method to make a delicious cake that keeps well on the canning shelf and acts as a wonderful gift. It says 4 servings in each pint jar. Guess my Eric never got that memo as, one pint - one man, fits him well. This recipe makes 8 pints
Provided by Stormy Stewart
Categories Cakes
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 325 degrees . Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside. Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts. Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees for 45 minutes. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. Don't forget to sterilize the lid and rings. Unsealed jars should be eaten or kept in refrigerator for up to a week. Sealed jars can be stored with other canned food for up to a year.
- 2. Serving Size 470g Recipe makes 4 servings Calories 1409 Calories from Fat 400 28% Total Fat 45.56g 57% Saturated Fat 10.11g 40% Trans Fat 11.42g Cholesterol 186mg 62% Sodium 1571mg 65% Potassium 501mg 14% Total Carbs 240.47g 64% Dietary Fiber 6.6g 22% Sugars 159.17g 106% Protein 17.66g 28%
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