Applesauce cake in jars

1/2 c  butter or margarine
      1 c  Brown sugar
      1 c  Applesauce
  2 1/2 c  flour
    1/2 tb Baking soda
    1/2 tb Salt
      1 tb baking powder
    1/2 tb Cinnamon
    1/2 tb Ground cloves
    1/4 tb Nutmeg; opt
    1/4 tb Allspice; opt
      1 c  Walnuts; chop
 
      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. (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.
     Judy Garnett/Raleigh, NC (wrv)
 
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