Applesauce Jar Cake

By chelyc13

This cake is baked in a wide-mouth mason jar. It can be stored for up to 4 months if properly sealed. (Lid should be concave and center should not spring back to touch).

Ingredients

• 2 2/3 cups sugar
• 1 cups applesauce
• 4 eggs
• 2/3 cup solid shortening, such as Crisco
• 2/3 cup water
• 3 1/3 cups all purpose flour
• 2 teas baking soda
• 1/2 teas baking powder
• 1 teas salt
• 1 teas cinnamon
• 1 teas ground cloves

Details

Servings 8

Preparation

Step 1

1. Preheat the oven to 325. Generously coat 8 pint size wide-mouth canning jars with cooking spray, and set aside.

2. Place the sugar, applesauce, eggs, shortening, and water in a large mixing bowl, and blend with an electric mixer set on high speed for 2 minutes.

3. Add the flour, baking soda, baking powder, salt, cinnamon, and cloves, and blend on medium speed for 2 additional minutes.

4. Spoon 1 level cup of batter into each jar, and carefully qipe the rims clean of any batter. Arrange the jars on a cookie sheet, and place in the center of the oven.

5. Bake uncovered for 35 to 40 minutes, or until a toothpick inserted in the center of a jar cake comes out clean. Do not underbake.

6. As soon as the jars come out of the oven, carefully put each lid and ring in place, and screw the tops tightly shut. Be sure to use potholders to screw the lids on as the jars will be hot!

7. Transfer the jars to wire racks and allow to cool completely. The jar cakes will seal as they cool, making a pinging sound as the vacuum forms.