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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Fruits, Grains =20 8 Servings

INGREDIENTS

2 2/3 c SUGAR
2/3 c VEGETABLE SHORTENING
4 EGGS
2/3 c WATER
2 c FRUIT, SEE NOTE
3 1/2 c ALL PURPOSE FLOUR
1/4 t GROUND CLOVES
1 t CINNAMON
1 t BAKING POWDER
2 t BAKING SODA
1 t SALT
2/3 c RAISINS OR NUTS

INSTRUCTIONS

USE WIDE MOUTH PINT SIZE CANNING JARS, DO NOT USE MAYONNAISE JARS,
ETC. BE SURE TO STERILIZE THE JARS, AND TOPS ACCORDING TO
MANUFACTURER'S DIRECTIONS. GREASE THE INSIDE BUT NOT THE RIM OF THE
JARS TO MAKE BATTER: DREDGE THE RAISINS AND/OR NUTS IN SOME OF THE
FLOUR. CREAM TOGETHER THE SUGAR AND SHORTENING. BEAT IN THE EGGS AND
WATER. ADD THE FRUIT. SIFT TOGETHER THE FLOUR, CLOVES, CINNAMON,
BAKING POWDER, BAKING SODA AND SALT. ADD TO THE BATTER, IF DESIRED,
ADD RAISINS AND/OR NUTS AND MIX. NOTE - THE TWO CUPS OF FRUIT IS UP  TO
YOU. YOU CAN USE ANY MIXTURE OF FRUIT THAT YOU LIKE BUT NO MORE  THAN
TWO CUPS. TWO CUPS GRATED APPLE+- 1 1/2 CUP APPLESAUCE AND 1/2  CUP
PINEAPPLE, 2 CUPS SHREDDED CARROTS, MASHED BANANAS, ETC. POUR  BATTER
INTO THE STERILIZED JARS 1 MEASURING CUP OF BATTER PER JAR. DO  NOT USE
MORE OR CAKE WILL OVERFLOW. AND THE JARS WILL NOT SEAL. PLACE  JARS
EVENLY SPACED APART FOR BROWNING ON COOKIE SHEET. PLACE IN  PREHEATED
325-DEGREE OVEN. BAKE ABOUT 45 MINUTES, OR UNTIL A  TOOTHPICK INSERTED
IN THE CENTER COMES OUT CLEAN. REMOVE JARS ONE AT  A TIME USING TWO
POTHOLDERS (JARS WILL BE VERY HOT) LEAVE OTHER JARS  IN THE OVEN BUT
WORK FAST. WIPE THE RIM, . PLACE THE METAL DISC ON  TOP IN PLACE, THEN
TWIST ON SCREW RING TO SECURE. YOU WILL HEAR IT  SEAL.WITH A "PING"
SOUND QUITE FAST. OPEN THE OVEN REMOVE ANOTHER JAR  AND
REPEAT.GENERALLY, ANY QUICK BREAD RECIPE WORKS, BUT BE SURE TO  MEASURE
ONE CUP OF BATTER PER JAR. THE CAKE WILL SLIDE OUT WHOLE, OR  CAN BE
CUT INTO STICKS. THE CAKE SHOULD LAST FOR ONE YEAR.  NOTES : great for
gifts  Recipe by: =20  Posted to Bakery-Shoppe Digest V1 #217 by Lea
<lhoover@ptialaska.net>  on Sep 04, 1997

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