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3 hours
Prep: 20 minutes
Cook: 3 hours
708 calories per serving view nutrition facts
1 cake
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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 | teaspoon | baking soda | |
| 1/2 | teaspoon | salt | |
| 1 | teaspoon | baking powder | |
| 1/2 | teaspoon | cinnamon | |
| 1/2 | teaspoon | cloves | ground |
| 1/4 | teaspoon | nutmeg | |
| 1/4 | teaspoon | allspice | |
| 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.
Or, use a special crockpot baking pan available thruough Rival Co.
To assure that baked cakes will slip out easily, grease inside of jars well.
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.20
| % Daily Value* | |
| Total Fat 42.0g | 65% |
| Saturated Fat 16.0g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 531mg | 22% |
| Total Carbohydrate 70.0g | 23% |
| Dietary Fiber 5.0g | 21% |
| Sugars 1.0g | |
| Protein 16.0g | 32% |
| Vitamin A | 15% | Vitamin C | 23% | |
| Calcium | 7% | Iron | 27% |
* 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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In 1604 the French colonized Acadia, the region surrounding present day Nova Scotia. Disputes with Great Britain over the...
This is a great recipe! I served it as a main dish rather than an appetizer and everyone loved it. I was worried the chicken would be bland, but it was very flavorful and light. So many meat fondue recipes use alot of oil so it was great to find such a healthy recipe. The veggies were great too.
