Steamed applesauce cake

Yield: 10 Servings

Measure Ingredient
½ cup Butter or margarine
1 cup Brown sugar
1 cup Applesauce
2½ cup Flour
½ teaspoon Baking soda
½ teaspoon Salt
1 teaspoon Baking powder
½ teaspoon Cinnamon
½ teaspoon Ground cloves
¼ teaspoon Nutmeg -- (opt.)
¼ teaspoon Allspice -- (opt.)
1 cup Walnuts -- chopped

In bowl or hewavy plastic bag stir and spred the butter to soften it; gradually add sugar to the softened butter (mix them together inside the plastic bag by sqeezint the bag). Thoroughly mix until fluffy. Add applesauce. Sift together all dry ingredients and have them prepacked into another plastic bag, at the campsite, add to the butter-sugar mixture. Add the nuts if they were not in the flour mixture, and stir well. Pour cake mixture into clean washed tin cans, ir a nestled (smaller) pot with a lid that fits into a larger pot . WARNING: Please use only canning jars that are specially tempered. To assure that baked cakes will slip out easily, grease inside of cans or pot well. (Lining bottom with waxed paper also will help.) Cover each container with a piece of foil greased on one side. Place greased side down and press foil around edges to seal tightly. Place cans or pot in a large pot with water to come about ½ way up the cans or smaller pot. Cover; cook for 2¾ to 3 hours at a simmer or till cakes spring back when touched and a wooden tothpick inserted near the centers comes out clean. Remove cans or pot from cooker; cool 10 minutes. Unmold cakes; remove waxed paper. Serve warm or cool with whipped topping, if desired.

Recipe By : adapted by Troop 21 Southeast Alaska Council BSA From: Grumpy49@... On Tue, J

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