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| 1/2 | cup | butter | or margarine |
| 1 | cup | brown sugar | |
| 1 | cup | applesauce | |
| 2 1/2 | cups | flour, all-purpose | |
| 1/2 | tablespoon | baking soda | |
| 1/2 | tablespoon | salt | |
| 1 | tablespoon | baking powder | |
| 1/2 | tablespoon | cinnamon | |
| 1/2 | tablespoon | cloves | ground |
| 1/4 | tablespoon | nutmeg | optional |
| 1/4 | tablespoon | allspice | optional |
| 1 | cup | walnuts | chopped |
In bowl cream butter; gradually add sugar to the creamed butter.
Thoroughly mix until fluffy.
Add applesauce.
Sift together all dry ingredients, then add those to the mixture.
Add the nuts, and stir well.
Pour cake mixture into wide-mouth canning jars.
WARNING: Please use only canning jars that are specially tempered.
Do not use cans or other jars that may not be appropriate for this method due to lead content.
To assure that baked cakes will slip out easily, grease inside of jars well.
(Lining bottom of jars with waxed paper also will help.)
Cover each jar with a piece of foil greased on one side.
Place greased side down and press foil around edges to seal tightly.
Place jars in crockpot with crockery liner in place.
Cover; cook on high-heat setting for 2 3/4 to 3 hours or till cakes spring back when touched and a wooden tothpick inserted near the centers comes out clean.
Remove jars from cooker; cool 10 minutes.
Unmold cakes; remove waxed paper.
Serve warm or cool with whipped topping, if desired.
| % Daily Value* | |
| Total Fat 43.0g | 66% |
| Saturated Fat 16.0g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1248mg | 52% |
| Total Carbohydrate 72.0g | 24% |
| Dietary Fiber 6.0g | 23% |
| Sugars 1.0g | |
| Protein 16.0g | 32% |
| Vitamin A | 15% | Vitamin C | 24% | |
| Calcium | 12% | Iron | 29% |
* 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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Something is missing in the following instructions!: "Turn dough out onto a floured surface; flatten it out; shape it into a round, shallow loaf. Place loaf on a lightly oiled baking sheet, brush dough with oil & let it rise in a warm spot until the dough holds an imprint when gently touched (about 30 minutes)." Where are the steps for 1)letting the dough rest 2)kneading? 3)do you just let it rise once until it holds an imprint? does that mean let it double, then just pop it in the oven? Please, if this is your recipe or you have tried it, let us all know how the details. I tried this recipe with rapid rise yeast and I think the yeast foamed too quickly before I could get it mixed in. The ingredients taste great and are super healthy, but I got a very minimal rise out of the dough even after lettting it rise 3 times the suggested time...so something is missing here. thanks, Boomerz
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