Monday, September 2, 2013

Apple Cake- In a Jar

I had dinner with a friend the other night and she served this for dessert.  My first thought was, "Jump Back!  You can can a CAKE!?!"  Well her mom has been doing it for years (half a century) so if you're brave like her and want a fun after school snack or dessert you can pull out of your pantry, this is for you.

If' you're not up for canning it, try the cake anyway.  Apple Cake is a dense rich cake full of spicy aromas and flavors.  It is good eats-- especially served with a lemon sauce.

This recipe has not been approved by the USDA. Foods not canned according to USDA-endorsed recommendations present a risk of botulism. Please consult your local local university's extension office for comprehensive canning information. (I like USU's  Complete Guide To Home Canning)

Apple Cake in a Jar
2/3 cup shortening
2 2/3 cup sugar
4 eggs
1 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoon salt
3 cups flour
2/3 cup water
3 cups grated, peeled apple
2/3 cups rasins
2/3 cup chopped nuts

Mix ingredients together.  Sterilize 7-9 wide mouth pint jars and lids.  Grease each jar with shortening.  Fill each jar 1/2 full.  Bake the cakes on the middle rack of the oven at 325 for 45 minutes. (lids off)

The last 5 minutes the jars are in the oven, boil the lids and rims.

Remove one jar from the oven.  Wipe the the rim of the jar clean.  Place a rim and lid on.  Let cool on a cooling rack over night.  Repeat the process with each jar, keeping space on the cooling rack for air circulation.

Will keep one year.  Each pint serves 4-6 easily.

Lemon Sauce
In a pan stir together:
2 Tablespoons corn starch
1/2 cup sugar
pinch of salt

Gradually stir in 1 cup boiling water.  Stir and cook over medium heat until the mixture boils.  Boil, stirring constantly, for 2 minutes.  Remove from heat.

Mix in:
2 Tablespoons butter,
2 teaspoons lemon zest
2 Tablespoons lemon juice

Pour over Apple Cake in a Jar or just eat off a spoon.  Best when warm.

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