Applesauce Cake Baked in a Jar
Submitted by jkk641
A unique applesauce cake baked directly in sterilized canning jars, creating shelf-stable gifts that can be sealed and stored at room temperature.
YIELD
1 servingsPREP
55 minCOOK
35 minREADY
90 minThis vintage technique bakes cake batter in straight-sided canning jars, then seals them hot for shelf-stable storage.
The result is individual cakes that can be gifted, stored in the pantry, or saved for emergencies.
Cloves and cinnamon spice the moist applesauce batter while nuts add crunch.
Kitchen Tips
- Use only straight-sided jars so cakes slide out cleanly
- Grease jars with solid shortening only; other fats can cause sealing issues
- Fill jars only halfway to allow room for rising
- Store sealed jars in a cool, dark place for up to 6 months
Ingredients
Directions
Preheat oven to 325-degrees.
Sterilize 5 straight-sided canning jars, lids and rings by boiling them for 15 minutes. Keep the lids and rings in the water until you’re ready to use them.
Remove the jars from the water and place them on a clean dish towel to air-dry (up, not upside down). When the jars are cool enough to handle, grease the insides with shortening (DO NOT use butter, margarine, PAM or Baker’s Secret); set aside.
Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves; set aside.
Cream together the shortening and sugar. Beat in the eggs, one at a time until the mixture is light and fluffy. Add the applesauce and water. Blend the dry ingredients into the applesauce mixture. Fold in the nuts.; set aside.
Fill well greased jars half full. Place the jars onto a cookie sheet or they’ll tip over.
Bake for 35 minutes or until a cake tester comes out clean.
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