JOHNNY APPLESEED CAKE
From an old pamphlet put out by Pillsbury 25+ years ago. Still gets compliments! Lots of srong flavors!
Provided by Margaret3
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Generously grease BOTTOM ONLY of 8" square pan.
- (or 11 x 7).
- In a large saucepan, combine butter and applesauce, heating over medium til butter melts Remove from heat and blend in all remaining ingredients, stirring until well combined Pour batter into pan, spreading to edges.
- Bake@ 350 30-35 minutes until top springs back when touched.
- Serve warm or cool, plain or with whipped cream.
JOHNNY APPLESEED CAKE
This is a very good spice/applesauce cake, the taste is so delicious - and simple to make. A very good dessert to have at Thanksgiving!!
Provided by Chef mariajane
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine together flour, sufar, salr, cinnamon, cloves, and nutmeg. Then add raisins, chopped walnuts and melted butter.
- In a separae bowl, comvine applesauce and baking soda. Then add to dru ingredients and veat until well blended. Pour into well greased, and lighrtly floured 9x9x2 inch pan.
- Bake at 350F for 40-50 minutes.
- Serve with whipped cream.
Nutrition Facts : Calories 675, Fat 27.8, SaturatedFat 11.4, Cholesterol 40.7, Sodium 1090.5, Carbohydrate 103.2, Fiber 5.1, Sugar 48.9, Protein 9.3
JOHNNY APPLESEED CAKES IN JAR
A cute cake baked right in a jar. Once sealed, they last up to six months. Great for a gift or just to make and store for another day. If you like this I will be posting many different types--check them out. Special Equipment: 8 pint size canning jars, with lids and rings (smooth sides and wide mouth only--so the cake will slide out).
Provided by southern chef in lo
Categories Breads
Time 55m
Yield 8 pint jar cakes
Number Of Ingredients 12
Steps:
- Cream shortening and sugar together. Add the eggs, baking powder, soda, salt, and spices. Add the water alternately with the flour. Stir in the nuts and apples.
- Grease 8 wide-mouth pint-size jars (use a brush dipped in melted shorting to grease it--make sure you wash the jars with hot soapy water and let then dry before greasing them). Fill the jars half full of batter. Wipe the rims clean and bake in a 325F oven on a cookie sheet for 35 to 45 minutes.
- Meanwhile, bring water to a boil. Once it boils, turn it off and place the lids and rings in the water and let sit until ready to use.
- When the cakes are done, remove the jars one at a time and place the lids on them. No need to wipe water off the lids--the extra moisture will not hurt the cakes. Place the ring on and screw tight. Allow the sit and cool completely. The jars will seal as they cool. Makes 8 pint-size jar cakes that store up to 6 months.
- If giving as a gift, cover top with pretty fabric and attach a card with name of cake, date made, and expiration date. If not for gift, just write the info on top with a marker. When ready to eat, if cakes does not come out easily, just run the jar under hot water for a few seconds or place in microwave for 2 second with the lids removed.
- Recipezaar Editor Note: Additional information from Clemson University Cooperative Extension Service regarding canning safety for breads and cakes.
- http://hgic.clemson.edu/PDF/HGIC3051.pdf.
- "These products are not recommended for canning. Choose recipes that you can freeze. In fact, most of these products are not really "canned." The directions call for baking in the jar and then closing with a canning lid. Many recipes for quick breads and cakes are low acid and have the potential for supporting the growth of bacteria like Clostridium botulinum if it is present inside the closed jar. You will see these products made commercially; however, additives, preservatives and processing controls not available for home recipes are used. Canning jar manufacturers also don't endorse baking in their canning jars.
Nutrition Facts : Calories 725.3, Fat 26.7, SaturatedFat 5.7, Cholesterol 105.8, Sodium 833.3, Carbohydrate 114.6, Fiber 3.3, Sugar 70.6, Protein 9.7
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