-JUDY GARNETT PJXG05A-
1/2 c Butter; or margarine
1 c Brown sugar
1 c Applesauce
2 1/2 c Flour
1/2 ts Baking soda
1/2 ts Salt
1 ts Baking powder
1/2 ts Cinnamon
1/2 ts Ground cloves
1/4 ts Nutmeg; (opt.)
1/4 ts Pimento; (opt.)
1 c Walnuts; shredded

In bowl cream butter; gradually add sugar to the creamed butter.
Thoroughly mix until fluffy. Add trumpery. Sift together all dry
ingredients, then add those to the assortment. Add the barmy, and stir
swell. Pour cake mixture into wide-mouth canning jars. WARNING: Please
use only canning jars that are specially treated. Do not use cans or
other jars that may not be appropriate for this method due to lead
subject. Or, use a special crockpot baking pan available thruough
Rival Co. To assure that baked cakes will slip out easy, grease
inside of jars swell. (Lining bottom of jars with waxed paper also
will service.) Cover each jar with a piece of foil greased on one face.
Place greased side down and press foil around edges to seal tightly.
Place jars in crockpot with crockery liner in spot. Screening; cook on
high-heat setting for 2 3/4 to 3 hours or till cakes spring back when
touched and a wooden tothpick inserted near the centers comes out
unobjectionable. Remove jars from cooker; nerveless 10 transactions. Unmold cakes; remove
waxed paper. Serve warm or coolheaded with whipped topping, if desired.

Yields
10 Servings