| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Cook: | 45 min |
| Yield: | 12 cakes |
Ingredients
- 3 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 2/3 cup vegetable shortening
- 2 1/3 cups sugar
- 4 eggs
- 2 cups applesauce
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees. Grease twelve 1/2-pint 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 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 apple sauce. 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 the 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. Pack carefully so as not to break the glass
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 481 |
| Total Fat | 20 g |
| Saturated Fat | 4 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 2 g |
| Sugar | 43 g |
| Protein | 7 g |
| Cholesterol | 53 mg |
| Sodium | 352 mg |
Reviews
I haven’t tried this cake yet, but I have canned cakes in a canning jar before. I put the, sterilized lids and rings on the jar when they come out of the oven and they form a tight seal. I’ve had a carrot cake that I canned over 10 years ago and it’s still fine. As with any canning, if the lid is buldged or there’s a funny oddor when you open the jar, discard the contents.
I’m not a expert, but I saw a piece a long time ago that said that cakes are basically indefinitely good. Look at the indestructible fruitcake. They may dry out, but if there is a way to freshen them for the most part there isn’t anything that can go bad after baking. That said, this cake has no “fresh” items (like fresh apple) and is closed in a jar, so it should stay fresh for quite a while. I’d only be afraid of shipping the glass. Perhaps they could be worked out of the jar, wrapped in film and packed in a plastic container? The freshness should still hold and the compact size should keep them intact during shipping.
Did you get the answer for the shelf life? I am curious myself…
This is an excellent idea that i would love to try. What is the cake in a jar’s shelf life? My brother is being deployed to Iraq and I would like to send him some canned treats. I do not know how long they will take to reach him and would like to have him enjoy homemade goodies from scratch. We typically do not have a spoilage problem at home because the treats are eaten up quickly but with mail time etc… I want him to be able to save some for later and enjoy them.
Thanks,
Elaine from Marietta Georgia
best ever