This is a terrific way to make and preserve individual servings of applesauce cake.
2/3 cup shortening
2-2/3 cup sugar
1 teaspoon cinnamon
2 teaspoons baking soda
1-1/2 teaspoon salt
3 cups flour
2/3 cup water
3 cups grated peeled apples (I use McIntosh)
1/3 cup raisins
2/3 cup chopped walnuts
2 tablespoons cornstarch
1/2 cup sugar
1 cup water
frozen concentrated lemon juice to taste
Preheat oven to 325 degrees. In a large bowl, combine ingredients, one at a time, in order given.
Meanwhile, sterilize 9 wide-mouth pint jars and lids. Grease jars with shortening. Fill the jars halfway with batter and bake, without lids, on the middle oven rack for 45 minutes. As soon as the cake is done, remove the jars from the oven one at a time. Wipe the rims and secure on the lids. Set aside to cool.
Note: Do not use small-mouth jars, or add any other ingredients. As the cakes cool in the sealed jars, they will pull away from the sides of the jar and come out easily when ready to serve. Serve with lemon sauce (see below). Has at least a year shelf life.
Mix all ingredients in a saucepan and bring to a boil. Remember to taste as you go. This also may be made a simple vanilla sauce by adding 1 teaspoon vanilla and about 3 or 4 tablespoons butter.
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