| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
Crockpot, Cakes, Fruits |
10 |
Servings |
INGREDIENTS
| 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 |
Allspice; (opt.) |
| 1 |
c |
Walnuts; chopped |
INSTRUCTIONS
JUDY GARNETT PJXG05A
Date: Thu, 23 May 1996 00:20:36 -0400
From: BobbieB1@aol.com
In bowl cream butter; gradually add sugar to the creamed butter. Thoroughly
mix until fluffy. Add applesauce. Sift together all dry ingredients, then
add those to the mixture. Add the nuts, and stir well. Pour cake mixture
into wide-mouth canning jars. WARNING: Please use only canning jars that
are specially tempered. Do not use cans or other jars that may not be
appropriate for this method due to lead content. Or, use a special crockpot
baking pan available thruough Rival Co. To assure that baked cakes will
slip out easily, grease inside of jars well. (Lining bottom of jars with
waxed paper also will help.) Cover each jar with a piece of foil greased on
one side. Place greased side down and press foil around edges to seal
tightly. Place jars in crockpot with crockery liner in place. Cover; 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 clean.
Remove jars from cooker; cool 10 minutes. Unmold cakes; remove waxed paper.
Serve warm or cool with whipped topping, if desired.
Posted to MealMaster Recipes List, Digest #143
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