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1 hours
Prep: 15 minutes
Cook: 45 minutes
758 calories per serving view nutrition facts
6 servings
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| 1 | teaspoon | cinnamon | |
| 2/3 | cup | vegetable shortening | |
| 3 | cups | apples | grated |
| 1 1/2 | teaspoons | salt | |
| 2 | teaspoons | baking soda | |
| 2 2/3 | cups | sugar | |
| 2/3 | cup | raisins, seedless | |
| 3 | cups | flour, all-purpose | |
| 1/2 | teaspoon | baking powder | |
| 4 | large | eggs | |
| 2/3 | cup | nuts | chopped |
| 2/3 | cup | water |
Mix the ingredients together in the order given.
Sterilize 7 to 9 wide mouth pint jars and lids.
Grease them with shortening.
Fill the jars half full and bake on the middle wire wire rack in the oven.
Bake for 45 minutes at 325 degrees.
As soon as the cake is done, remove the bottles from the oven one at a time.
Wipe the rim of the bottle clean with cloth and put on the hot sterilized lids.
Screw down the bands and let cool.
Important-- do not use small mouth jars.
Do not add any other ingredients.
As the cake cools in the sealed jar, it will pull away from the sides of the jar and come out easily when ready to serve.
Slice and serve with lemon sauce.
| % Daily Value* | |
| Total Fat 12.0g | 18% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 825mg | 34% |
| Total Carbohydrate 154.0g | 51% |
| Dietary Fiber 4.0g | 15% |
| Sugars 99.0g | |
| Protein 14.0g | 28% |
| Vitamin A | 3% | Vitamin C | 1% | |
| Calcium | 6% | Iron | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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