1 x GWEN HUBBARD CMGD13A 1 ts CINNAMON
2/3 c SHORTNING 3 c APPLES;grated
1 1/2 ts SALT 2 ts BAKING SODA
2 2/3 c SUGAR 2/3 c RAISINS
3 c FLOUR 1/2 ts BAKING POWDER
4 ea EGGS 2/3 c CHOPPED NUTS
2/3 c WATER
MIX THE INGREDIENTS TOGETHER IN THE ORDER GIVEN.
STERILIZE 7 TO 9 WIDE MOUTH PINT JARS AND LIDS.
GREASE THEM WITH SHORTNING. 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 ANDPUT 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. LEMON SAUCE 2 TBLS.
CORNSTARCH 2 TBLS. BUTTER 1/2 CUP SUGAR 4 1/2 TSP. FINELY
GRATED LEMON RIND PINCH OF SALT 2 TBLS
LEMON JUICE 1 CUP BOILING WATER IN A PAN, THOROUGHLY STIR TOGETHER THE CORN
STARCH, SUGAR, AND SALT. GRADUALLY STIR IN THE BOILING WATER, STIRRING
CONSTANTLY TO KEEP IT SMOOTH. CONTINUE STIRRING AND COOK OVER MODERATE
HEAT UNTIL BOILING.
BOIL GENTLY FOR ABOUT 20 MINUTES. REMOVE FROM HEAT, ADD BUTTER, LEMON
RIND AND JUICE. STIR THOROUGHLY.
SERVE HOT OVER APPLE CAKE IN A JAR. MAKES ABOUT 1 1/4 CUPS. THIS SAUCE IS
THICKER AND MORE TART THAN THE USUAL LEMON SAUCE.
Yields
1 servings