Thanks to my friend Yvette, I have another new delicious recipe. She invited me over to cook up a batch of these on Tuesday and these little cakes are delicious. There's really nothing healthy about them, but it's Christmas time and so that should be explanation enough. The really fun part of making them (next to doing so with a good friend) is that you bake them up in canning jars. How fun is that?!
It is important to note that you will need pint size canning jars with no neck. I specifically used Ball's jars with wide-mouth lids. They work perfect! The point is that when you take one of these babies off the shelf, you can pop the lid and slide the cake out of the jar and commence slicing. The spices in this cake are so yummy, so I'm not sure how long your jars will remain on your shelf. However, they will store well, so feel free to make a bunch of them. They also gift well!!
2/3 cup shortening
3 1/3 cups sugar, divided
2 cups applesauce
3 1/3 cups flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. ground cloves
2/3 cup nuts (optional, we left them out)
Preheat oven to 325 degrees.
Cream together shortening and 2 2/3 cups sugar (set aside 2/3 cup sugar). Beat in eggs, applesauce, and remaining sugar.
Sift together remaining ingredients, except nuts. Blend into applesauce mixture and add nuts, if desired.
Pour into well-greased pint jars, filling half full (I found that filling to the line with the 6 by it worked perfect).
Bake at 325 degrees for 45 minutes or until a cake tester comes out clean. Remove from oven. Wearing an oven mitt to hold on to the hot jars, wipe the top rim clean. Put on lid and ring. Jar will seal as the cake cools. When the jars are cool, tighten rings again. Store as you do other canned goods.
Makes 10 pint jars of cake.