Apple Cake in a Jar
Author/Submitted by: Reprinted in The Sacramento Bee 11/12/97,
Submitted to The Bee by Marilin Brown of Citrus Heights, CA.
Granny Smith apples,
peeled and grated
pint-size wide-mouth canning jars with lids and rings
Preheat oven to 325 F. Place a cookie sheet on middle rack; remove top rack.
In a large mixing bowl, combine shortening, sugar and eggs. Add apples, raisins and water. In another bowl, sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add to apple mixture, mixing well. Add nuts.
Fill jars half full with batter. Bake for 45 minutes without lids. Remove jars one at a time. Wipe jar edge with a moist paper towel. Seal jars with lids and screw rings down tightly. The jars will seal as they cool. To check on seal, push on lid...it should not move. To serve, slide cake out of jar and slice. Serve with whipped cream or vanilla ice cream. Makes 8 1-pint jars, 5 slices per jar.
Sterilize jars, rings and lids by boiling them for 10 minutes. Remove jars to drain, air dry and cool. Leave rings and lids in hot water until ready to use. Grease the inside of cooled jars generously with margarine.
Be sure to use only tempered wide-mouth canning jars. If the jar
has a neck, your cake will not come out.