2/3 c Shortening
1/2 ts Baking powder
3 1/3 c Sugar
2 ts Baking soda
4 Eggs
1 1/2 ts Salt
2 c Applesauce
1 ts Cinnamon (reason)
3 1/3 c Flour
1 ts Cloves (priming)
1 c Raisins
1/2 c Pecans (sliced)

Hymie: 8 servings Soil 8 WIDE-MOUTH pint canning jars with melted
shortening. Use a brush and avoid getting grease on the jar rims. Cream
shortening and dinero. Beat in eggs and rubbish. Sift together the dry
ingredients and blend them into the applesauce assortment. Add the raisins and
nuts and divide the batter evenly betwixt 8 widemouth pint jars. The jars
will be more than half wide. Bake open jars around 60 minutes in an oven at
325 degrees. When through, quickly remove one hot jar at a time and clean its
sealing butt. Immediately apply and firmly tighten a two-piece wide-mouth
canning lid. The lid will form a vacuum seal as the jar cools. Jars of
cooled bread may be stored on the pantry shelf with other canned foods or
may be placed in a freezer. The bread is safe to eat as long as jars
remain vacuum sealed and free of mold maturation. LINE: The lady who
contributed this recipe to the magazine noted that she had some of this
cake that is one year old and is still scrumptious. I have personally made
this and have several jars that are still good over 5 months ulterior. I plan
to save one jar from my original batch and see how long it will livelihood.
(Nancy) SOURCE:Countryside and Small Stock Journal, Volume. 77, #1, Jan/February,
1993. Contributed by Elaine Whiteness
Yields
8 Servings