Apple cake that is sealed in jars and can be given as gifts, or stored for emergencies.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside.

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  • Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts.

  • Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.

  • As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.

  • Jars should be eaten or kept in refrigerator for up to a week.

Nutrition Facts

370.7 calories; 5 g protein; 60.2 g carbohydrates; 46.5 mg cholesterol; 394.3 mg sodium. Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/30/2004
A word of caution about storing for a long time... I checked with the jar canning manufacturer. They said there was a concern that the bread could grow bacteria. The internal temperature of the bread may not be high enough for long enough to kill bacteria. Plus, the jars need to be sterilized prior to filling as well. Thus, might not want to store for an extended time. The recipe is great and we enjoy giving as gifts too. Read More
(211)

Most helpful critical review

Rating: 3 stars
12/05/2007
Tasty but a little strange. After it stores for a while the cake shrinks and there is noticeable liquid in the jar. I would not recommend storing them for more than a few weeks. Read More
(8)
49 Ratings
  • 5 star values: 45
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/30/2004
A word of caution about storing for a long time... I checked with the jar canning manufacturer. They said there was a concern that the bread could grow bacteria. The internal temperature of the bread may not be high enough for long enough to kill bacteria. Plus, the jars need to be sterilized prior to filling as well. Thus, might not want to store for an extended time. The recipe is great and we enjoy giving as gifts too. Read More
(211)
Rating: 5 stars
11/30/2004
A word of caution about storing for a long time... I checked with the jar canning manufacturer. They said there was a concern that the bread could grow bacteria. The internal temperature of the bread may not be high enough for long enough to kill bacteria. Plus, the jars need to be sterilized prior to filling as well. Thus, might not want to store for an extended time. The recipe is great and we enjoy giving as gifts too. Read More
(211)
Rating: 5 stars
02/09/2006
I made about 30 of these a few years ago as Christmas gifts and they were awesome. My parents have 3 apple trees so I'm always trying to find different ways to use the many apples they always give me. It's wonderful they can store for a year-I might be making these again just for us this year and storing them for our use. These are absolutely wonderful served warm with ice cream. Yum! Thanks a lot Julie! BTW I did sterilize the jars before filling and baking them. Once baked they sealed well and we had no issues whatsoever when we ate some 4 months later. Read More
(133)
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Rating: 5 stars
05/08/2003
This recipe is the best!! I made it in hopes of sending it to my hun in the army (since he'll be overseas for almost one year) and it turned out great! On top of that the apples can be substituded for ANY other fruit you want to use! The long life helps me to not worry about my cooking going bad since it take more then a few days to send. I recommend this to anyone especially if you're looking for something to send your overseas special someone. I know this recipe will be well used! Read More
(70)
Rating: 5 stars
07/20/2005
This cake is absolutely delicious! It is extremely moist and the apple flavor is perfect. My friends were a little put off by the idea of cake in a jar but they agreed that it was great. I had to bake them for about 10 minutes longer because the cake at the bottoms of the jars wasn't quite done. Other than that a very splendiferous cake two thumbs up! Read More
(69)
Rating: 5 stars
11/16/2005
This is very unique. It cooks nicely in the mason jars and it comes out in a little cylinder. This is great for gifts. I made it for a dinner club and I received positive reviews. However two people referred to it as bread. I can see why--it is somewhat similar to banana or zucchini bread--a bit sweeter. Read More
(59)
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Rating: 5 stars
09/17/2003
This recipe was terrific. I filled five quart jars and enjoyed the little bit left over as a side dish for lunch. This apple mixture was very tasty and did not have one spice too dominant. I was pleased to have a variation on the "cookies in a jar" gift that I usually have on hand as an emergency gift. I was so pleased that I plan to fill more jars this weekend! Thanks Julie. Read More
(58)
Rating: 5 stars
10/18/2003
This is a great gift idea. I made them as favors for a bridal luncheon I had. I did make a couple of changes: I left out the raisins and I made 7 full jars instead of 8 not so full jars. Read More
(53)
Rating: 5 stars
03/14/2006
These were fun to make...had to put the baby down for a nap and clear the counters to start. I boiled my jars and greased them with butter flavor crisco. Shredded enough granny smith apples to make 3 cups (drained of juice) and mixed all in my stand mixer...Instead of 2/3 cup water I used the juice and enough water to make 2/3 cup...filled 8 jars with 1 cup of batter and baked on a cookie sheet. Just before they were done I threw the lids and rings in boiling water to sterilize and they sealed wonderfully. I couldn't wait until morning to taste so I opened one while it was still warm and thought it tasted very yummy...Can't wait to see what everyone else thinks...Thanks for this recipe I will definitely make again. Read More
(51)
Rating: 5 stars
10/05/2003
I gave this as gifts and sold them at a craft fair and I am still getting compliments 2 months later people think it is complicated but very easy to do. Read More
(50)
Rating: 3 stars
12/05/2007
Tasty but a little strange. After it stores for a while the cake shrinks and there is noticeable liquid in the jar. I would not recommend storing them for more than a few weeks. Read More
(8)