a delicious pink sauce from China that goes well with almost anything. On chicken, fish, game meat, beef, rice, and other foods, my family like it. Similar sauces can be obtained at nearby Chinese eateries.
| Servings: | 16 |
| Yield: | 8 pint jars |
Ingredients
- ⅔ cup shortening
- 2 ⅔ cups white sugar
- 4 eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 ½ teaspoons salt
- 2 teaspoons baking soda
- 3 cups all-purpose flour
- ⅔ cup water
- 3 cups grated apple
- ⅔ cup raisins
- ⅔ cup chopped walnuts
Instructions
- 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.
Nutrition Facts
| Calories | 371 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 394 mg |
| Sugars | 40 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great recipe! I made it for a bake sale and wanted to try something different. This was perfect! The cake is heavy and flavorful and was well recieved! I did prep my jars and lids by boiling them prior to filling to bake. Thanks for a great recipe!
My grandmother used to make a cake in the jar. She called it “company cake” for when unexpected company dropped in. She served it with caramel sauce. This cake is great. Serve with caramel sauce from a jar/bottle and it is less like bread. Thanks!
Really simple to make and absolutely yummy.
Has anyone used this recipe for sending to the troops?
This was great. I used it as a Christmas gift to my family. I did exclude any nuts, due to it being a gift and allergy potential.
Such a great idea for neighbor gifts during the holidays.
I never write reviews despite using many wonderful recipes from this website, but I just had to this time since there has not been enough reviews for such a wonderful recipe! These were so yummy, I couldn’t even stop licking the bowl! I made a couple adjustments 1.) Used butter flavored shortening 2.) subsituted 1 cup of the sugar with dark brown suger 3.) Omitted the raisins. Filled the pint jars 2/3 and that was about perfect to get a full jar when they were done, needed to bake an extra 10 min. (give or take). I made one in a quart jar, but will not do that again since I coudln’t get the cake out (despite being a wide mouth jar). Pints are better because they are truly straight sided if you use the wide mouth jars (and the cake can slide right out).
This is AMAZING I ended up having to bake it for an extra 15 minutes. I suggest just checking it every 5 minutes after the 45 minute mark. If you don’t like your spice cake too spicy, I might suggest cutting back a little on the nutmeg and such. Over all, this is the best apple cake I’ve had, and the idea of baking in the jars is awesome. I have used the idea to bake all sorts of cakes and quick breads to send to my boyfriend who is deployed with the Army.
Hello to everyone This is my first try at this site. I was a chef by trade most of my life. But, I went into nursing so I kinda got away from a lot of cooking. But last March I was in a terrible car accident and haven’t been able to drive or work. When things got better I began canning. I had never done it before. It is fantastic. I needed to find something to do with the 75 or so pints of applesauce so I went on line and found this recipe. It was great so easy and very tasty. I adjusted the recipe only slightly and here is what I did. A. Used canola spray for the jars. B. Reduced the sugar by 1/2 C. I used 3 cups of homemade applesauce in place of the apples. I figured the Canola oil had less of the bad fats and it was so easy to use. I am using these for gifts and everyone I know is older and needs to wach the sugar so I reduced it. Besides the applesauce added sweetness. I can submit a picture of how it came out. My only concern is how ong it will hold. The Jars all sealed fine. Geat recipe great idea.
Very good! Almost more of an apple bread than cake, but everyone loved it. It’s a little more work, but worth it. I think sealing them in jars keeps them ultra moist.
I made this as a teacher gift for the first day of school. My husband wouldn’t let me seal one jar so he could try it and it disappeared! The only thing that I did different was I omitted the raisins and nuts.
Gave these away for Christmas. I just need to bake them a little longer next time. They were delicious.
Tasty, but a little strange. After it stores for a while the cake shrinks and there is noticeable liquid in the jar. I would not recommend storing them for more than a few weeks.
This recipe makes the best cake in a jar I’ve ever eaten! I absolutey love canning, so this was right up my alley! I leave the peels on for the added nutrition. It turns out delicious.
The only thing I changed in this recipe was to substitute the nutmeg for allspice(out of nutmeg) and to do as another reviewer suggested, to squeeze the juice for my apple and add enough water to make the required amount. I also baked it in 2 8in. square pans for 45 – 1 hour. This was “very apple-y and very cake-y” says my well versed husband. While it’s very good, and moist, I just feel it’s missing that WOW factor, and will probally continue to look for another apple cake recipe.
At first I was a little skeptical about a canned cake, but I have to tell you that this is fantastic! The cake is moist, very good flavor and so easy to prepare. The hardest part was greasing the canning jars:) This is one gift that is going to be a treat to pass out for Christmas.
I really like it but now I am concerned about keeping it too long, so I guess we’ll eat it pronto.
This was great tasting bread and easy to make. I tied a fall ribbon around each jar and gave it to the girls at work.
These were fun to make…had to put the baby down for a nap and clear the counters to start. I boiled my jars and greased them with butter flavor crisco. Shredded enough granny smith apples to make 3 cups (drained of juice) and mixed all in my stand mixer…Instead of 2/3 cup water I used the juice and enough water to make 2/3 cup…filled 8 jars with 1 cup of batter and baked on a cookie sheet. Just before they were done I threw the lids and rings in boiling water to sterilize and they sealed wonderfully. I couldn’t wait until morning to taste so I opened one while it was still warm and thought it tasted very yummy…Can’t wait to see what everyone else thinks…Thanks for this recipe, I will definitely make again.
This recipe is wonderful! I keep them frozen and use for friends when needed.
This is very unique. It cooks nicely in the mason jars, and it comes out in a little cylinder. This is great for gifts. I made it for a dinner club, and I received positive reviews. However, two people referred to it as bread. I can see why–it is somewhat similar to banana or zucchini bread–a bit sweeter.