---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Desserts
       Yield: 1 servings
     2/3 c  Shortening
   2 2/3 c  Sugar
       4    Eggs
       2 c  Applesauce
     2/3 c  Water
   3 1/3 c  All-purpose flo sifted
     1/2 ts Baking powder
       2 ts Baking soda
   1 1/2 ts Salt
       1 ts Cinnamon
       2 ts Ground cloves
     2/3 c  Nuts, chopped (optional)
     Preheat oven to 325-degrees.
     Sterilize 5 straight-sided Ball Quilted Crystal (#14400- 81400) canning
   jars, lids and rings by boiling them for 15 minutes. Keep the lids and
   rings in the water until you're ready to use them. Remove the jars from the
   water and place them on a clean dish towel to air-dry (up, not upside
   down). When the jars are cool enough to handle, grease the insides with
   shortening (DO NOT use butter, margarine, PAM or Baker’s Secret); set
     Sift together the flour, baking powder, baking soda, salt, cinnamon and
   cloves; set aside.
     Cream together the shortening and sugar. Beat in the eggs, one at a time
   until the mixture is light and fluffy. Add the applesauce and water. Blend
   the dry ingredients into the applesauce mixture. Fold in the nuts.; set
   aside. Fill well greased jars half full. Place the jars onto a cookie sheet
   or they'll tip over.
     Bake for 35 minutes or until a cake tester comes out clean. like you
   would any canned goods.
     The method for making the cakes is the same -- no matter which recipe you
   use. The only difference will be the ingredients (of course), the amount of
   jars needed and the baking times- -that’s all, everything else is the same.
   Don't limit yourself to the recipes I'm giving you -- use your favorite
   quick-bread recipe. I plan on trying the Carrot Cake recipe I posted.
     Linda/BDT Burbank, CA (USA)
     Posted in COOKING by: Sandee Eveland 8/31/93