INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. Grease twelve 1/2-pint wide-mouth  canning
jars with a paper towel dipped in shortening.  Sift flour, baking
powder, salt, nutmeg, allspice, cinnamon, and  baking soda into a large
bowl. Using the electric mixer and a medium  mixing bowl, cream
together the shortening and sugar on low speed,  then increase to
medium speed to mix well. While the mixer is  running, add the eggs,
one at a time. Stop the mixer and scrape down  the sides. Remove the
bowl from the mixer and stir in the applesauce.  With a large spoon,
stir in the sifted flour mixture and the walnuts.  Pour the batter into
a measuring cup with a spout; pour the batter  neatly into the greased
jars. Fill the jars halfway full. Place the  filled jars on the sheet
tray and bake on the center rack of the oven  for 45 minutes. When
done, the top of the cake will spring back when  pressed with a finger,
and the sides will have come away from the jar.  Remove from oven and
let cool 10 to 15 minutes. Cake will still be  warm, but not hot. Place
a circle of waxed paper on top of the jar  and seal with the jar lid.
Pack carefully so as not to break the  glass.  Yield: 12 cakes
Converted by MC_Buster.  Recipe by: COOKING LIVE SHOW #CL9195
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 5831
Calories From Fat: 2082
Total Fat: 237.1g
Cholesterol: 820.5mg
Sodium: 6559.7mg
Potassium: 1645.6mg
Carbohydrates: 863.1g
Fiber: 27.7g
Sugar: 516.9g
Protein: 87.1g