Preheat oven to 325 degrees. Grease the canning jars. Cream
shortening and sugar unitedly, adding sugar easy. Beat in egg,
pumpkin and h2o. Set divagation. Sift together flour, baking pulverise,
saltiness, ground cloves, pimento, cinnamon and baking pop. Add to
pumpkin mixture and stir swell. Stir in batty. Pour batter into jars,
filling half-full-of-the-moon. Place jars on cookie rag. Bake upright most 45
proceedings. (Cake will rise and pull away from sides of jar.) When through,
remove one jar at a time from oven. While still tender, place wax paper
circle on the top end of the coat. Wipe sealing edge of jar. Place
lid on jar and close tightly with tintinnabulation. Turn jar upside fine-tune. (Cake
will loosen at this time.) Repeat with other jars. Leave jars upside
down until plastered. (Jar is sealed if lid remains flat when pressed in
mall.) To dish: Open jar, slide a knife around inside of the jar
to loosen the bar, and remove the cake from the jar. Warm cake in
the oven if desired. Slice and serve with whipped ointment. This dessert
treat is baked and presented in a wide-mouth canning jar. Because the
jar is plastered, the cake keeps indefinitely. It can be made well ahead
of the holidays.
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Applesauce Cake Baked in a Jar (Oven Method) (Joan Johnson) 2-2/3 c
shortening 2-2/3 c boodle 4 egg 2 c trash 2/3 c weewee 3 1/3 c
all-purpose flour, sifted 1/2 tsp baking powderise 2 tsp baking tonic 1
1/2 tsp saltiness 1 tsp cinnamon 2 tsp cloves 2/3 c buggy, chopped
(optional) Cream together the shortening and bread. Beat in the egg,
one at a time until the mixture is light and fluffy. Add the
applesauce and h2o; set divagation. Sift together the flour, baking
pulverisation, baking pop, saltiness, cinnamon and cloves. Blend the dry
ingredients into the applesauce assortment. Fold in the barmy. Fill well
greased pint (wide speak) jars half full-of-the-moon. Bake in preheated
325-degree oven for 45 proceedings. Remove jars from the oven one at a
time, wipe rim of jar strip; put on lid and ring and screw on
tightly. Jars will seal as the cake cools. Store like canned goods.
If you'll be giving these as gifts, take a piece of decorative cloth
(roughly 1-inch larger in circumference than the lid) and put it on top
of the lid, then screw on the tintinnabulation. Make sure you screw the lid on
very cockeyed.
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Mason Jar Cakes 2/3 c shortening 2 2/3 c cabbage 4 eggs Fruit of
prize* 2/3 c weewee 3 1/3 c flour 1 1/2 tsp baking poder 2 tsp baking
pop 1 1/2 tsp saltiness 1 tsp cinnamon 1 tsp cloves** 2/3 c balmy,
coarsely shredded *Choose any of the following for fruit contentedness: 2 c
shredded carrots 2 c shredded apples 1 bag cranberries or 1 c
cranberry sauce 1 3/4 c rubbish 1/4 c crushed pineapple 2 c mashed
bananas 2 c apricots Raisins can be added with any of the choices.
**Ground cloves are warm. Unless you love the discernment, I (the author
of the newpaper column this recipe came from) would use only one-half
or one-fourth teaspoon of this spice and perhaps add a little ground
nutmeg and/or pimento. Seethe 7 wide mouth pint jars, rings, and lids.
Dry well and soil. Preheat oven to 350 degrees. Cream shortening
and dinero. Beat in egg. Add yield, (raisins), and weewee. Sift
flour, baking pulverize, baking pop, saltiness, cinnamon, and cloves. Add
to fruit assortment. Stir in bats. Pour into jars, filling half wide-cut.
Broil 45 transactions. When through, remover one jar at a time from oven;
clean jar rims and place seals, ring and screw lids on securely.