These are more like cupcakes in a jar. I got these old jars from my Mom when she moved and they are so fun. The lids are not screw on seal-able type, they are more of a cover. I think they were originally meant for canning, and using wax to seal the food, then the cute lids would go on. (correct me if I am wrong Mom..) The lid designs are so retro, they make my Mom nauseous, but I love them!
I got this recipe from a friend, and it was out of a cookbook and it is really called “applesauce cake-in-a-jar”. It is a delicious old fashioned type of cake, the kind you eat with cream poured over it, so good! The recipe calls for pint jars, but these are what I have on hand soo… there you go.
Here is the recipe:
Applesauce Cake in a Jar
2/3 cup shortening
2 2/3 cups sugar
2 cups applesauce
2/3 cup water
3 1/3 cups flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp baking powder
1 1/2 tsp salt
2 tsp ground cloves
2/3 cup chopped nuts (I toasted up some pecans)
1. Cream together shortening and sugar. Beat in eggs, applesauce, and water,
2. Sift together flour, baking soda, cinnamon, baking powder, salt and cloves. Blend into applesauce mixture. Stir in nuts.
3. Prepare 8 1-pint tapered canning jars with wide mouth lids by greasing them thouroughly inside. Pour batter into each jar, filling about 1/2 full. Place jars in oven.
4. Bake at 325 degrees for 45 minutes. Remove 1 jar at a time. Wipe seal edge clean and put on dry canning lid and ring. if cake has risen higher than the jar, slice off the top of the cake so you have a head space of 1/4″ to 1/2″. Screw tightly. Jar will seal as cake cools. May be stored as canned goods for 6 months.
5. To serve remove from jar and slice. Serve plain or garnish with a dollop of whipped cream.
Makes 8 1-pint cakes