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90 minutes
Prep: 55 minutes
Cook: 35 minutes
4633 calories per serving view nutrition facts
1 servings
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| 2/3 | cup | vegetable shortening | |
| 2 2/3 | cups | sugar | |
| 4 | large | eggs | |
| 2 | cups | applesauce | |
| 2/3 | cup | water | |
| 3 1/3 | cups | flour, all-purpose | sifted |
| 1/2 | teaspoon | baking powder | |
| 2 | teaspoons | baking soda | |
| 1 1/2 | teaspoons | salt | |
| 1 | teaspoon | cinnamon | |
| 2 | teaspoons | cloves, ground | |
| 2/3 | cup | nuts | chopped (optional) |
Preheat oven to 325-degrees.
Sterilize 5 straight-sided 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 aside.
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.
| % Daily Value* | |
| Total Fat 72.0g | 111% |
| Saturated Fat 13.0g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 846mg | 282% |
| Sodium 4958mg | 207% |
| Total Carbohydrate 936.0g | 312% |
| Dietary Fiber 28.0g | 111% |
| Sugars 536.0g | |
| Protein 85.0g | 170% |
| Vitamin A | 23% | Vitamin C | 179% | |
| Calcium | 35% | Iron | 157% |
* 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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