Apple Cake In A Jar Recipes

APPLE CAKE IN A JAR

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside.
• Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts.
• Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
• As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
• Jars should be eaten or kept in refrigerator for up to a week.

APPLE CAKE IN A JAR WITH LEMON SAUCE

Steps:

• Mix the ingredients together in the order given.
• Sterilize 7 to 9 wide mouth pint jars and lids.
• Grease them with shortening.
• Fill the jars half full and bake on the middle wire wire rack in the oven.
• Bake for 45 minutes at 325 degrees.
• As soon as the cake is done, remove the bottles from the oven one at a time. Wipe the rim of the bottle clean with cloth and put on the hot sterilized Lids.
• Screw down the bands and let cool.
• Important-- do not use small mouth jars.
• Do not add any other ingredients.
• As the cake cools in the sealed jar, it will pull away from the sides of the jar and come out easily when ready to serve. Slice and serve with lemon sauce.
• In a pan, thoroughly stir together the corn starch, sugar, and salt. gradually stir in the boiling water, stirring constantly to keep it smooth.
• Continue stirring and cook over moderate heat until boiling.
• Boil gently for about 20 minutes.
• Remove from heat, add butter, lemon rind and juice. stir thoroughly.
• Serve hot over apple cake in a jar.
• This sauce is thicker and more tart than the usual lemon sauce.

APPLE CAKE IN A JAR

Steps:

• Preheat oven to 350 degrees. Grease 2 (2 1/2-inch) 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 mixing 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 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. Place carefully so as not to break the glass.

APPLE RAISIN CAKE IN A JAR

Steps:

• Grease 8 WIDE-MOUTH pint canning jars with melted shortening.
• Use a brush and avoid getting grease on the jar rims.
• Cream shortening and sugar.
• Beat in eggs and applesauce.
• Sift together the dry ingredients and blend them into the applesauce mixture.
• Add the raisins and nuts and divide the batter evenly between 8 widemouth pint jars.
• The jars will be more than half full.
• Bake open jars about 60 minutes in an oven at 325 degrees.
• When done, quickly remove one hot jar at a time and clean its sealing edge.
• Immediately apply and firmly tighten a two-piece wide-mouth canning lid.
• The lid will form a vacuum seal as the jar cools.
• Jars of cooled bread may be stored on the pantry shelf with other canned foods or may be placed in a freezer.
• The bread is safe to eat as long as jars remain vacuum sealed and free of mold growth.

APPLE CAKE IN A JAR

Steps:

• 1. Preheat oven to 325 degrees . Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside. Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts. Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees for 45 minutes. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. Don't forget to sterilize the lid and rings. Unsealed jars should be eaten or kept in refrigerator for up to a week. Sealed jars can be stored with other canned food for up to a year.
• 2. Serving Size 470g Recipe makes 4 servings Calories 1409 Calories from Fat 400 28% Total Fat 45.56g 57% Saturated Fat 10.11g 40% Trans Fat 11.42g Cholesterol 186mg 62% Sodium 1571mg 65% Potassium 501mg 14% Total Carbs 240.47g 64% Dietary Fiber 6.6g 22% Sugars 159.17g 106% Protein 17.66g 28%