INGREDIENTS

INSTRUCTIONS

8/31    
Preheat oven to 325-degrees.  Sterilize 5 straight-sided Ball Quilted
Crystal (#14400- 81400)  canning jars, lids and rings by boiling them
for 15 minutes. Keep the  lids and rings in the water until you're
ready to use them. Remove  the jars from the water and place them on a
clean dish towel to  air-dry (up, not upside down). When the jars are
cool enough to  handle, grease the insides with shortening (DO NOT use
butter,  margarine, PAM or Baker's Secret); set aside.  Sift together
the flour, baking powder, baking soda, salt, cinnamon  and cloves; set
aside.  Cream together the shortening and sugar. Beat in the eggs, one
at a  time until the mixture is light and fluffy. Add the applesauce
and  water. Blend the dry ingredients into the applesauce mixture. Fold
in  the nuts.; set aside. Fill well greased jars half full. Place the
jars onto a cookie sheet or they'll tip over.  Bake for 35 minutes or
until a cake tester comes out clean. like you  would any canned goods.
The method for making the cakes is the same -- no matter which recipe
you use. The only difference will be the ingredients (of course), the
amount of jars needed and the baking times- -that's all, everything
else is the same. Don't limit yourself to the recipes I'm giving you
~- use your favorite quick-bread recipe. I plan on trying the Carrot
Cake recipe I posted.  Linda/BDT Burbank, CA (USA) Posted in COOKING
by: Sandee Eveland  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5831
Calories From Fat: 1870
Total Fat: 211.7g
Cholesterol: 820.5mg
Sodium: 6574.8mg
Potassium: 1494.4mg
Carbohydrates: 923.8g
Fiber: 24.7g
Sugar: 582.1g
Protein: 81.2g