Re: Yes!
#116595 - 10/28/04 06:23 AM
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tc2004
Reged: 05/26/04
Posts: 118
Loc: Texas
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Casey,
What do you think about this one?
Apple Spice Cake
1/2 c. butter(applesauce instead)
1 c. packed brown sugar
1/2 t. cinnamon, and allspice
1/4 t. ground cloves
or you could use apple pie spice
1 1/2 t. baking powder
1/2 t. salt
1 egg (egg beaters)
2 1/4 c. flour
1c. applesauce ( do you think this would be too much appleasuce w/applesauce in place of butter)?
1 c. raisins or dried apples or currents(I would leave out)
1 c. diced walnuts or pecans (I would grind up in processor)
1/4 c. minced crysatallized ginger
Heat oven 350
Spray your jars with non-stick spray
This will fill up about 4 -12oz jelly jars or 2- pint plus 1 -12 oz jelly jar
In mixing bowl beat the butter(applesauce) Add the sugar, spices, b. powder,salt beat well. Add the egg beater and beat until fluffy. Stir in the flour then add rest of applesauce and fruits/nuts and the ginger.
Spoon into jars filling 2/3's full. Place jars no lids in middle of oven and bake 30-35 for small jars and 45-50 min. for large jars.
When done remove from oven let cool 5-min. and lightly screw on lids tighten later. As cake cools the lids may or may not seal themselves. after 30 min. tip jars upside-down. This helps them to be easierto get out of the jar.
Terry
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Re: Yes!
#116618 - 10/28/04 07:52 AM
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atomic rose
Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
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You know, I think that might work. I wouldn't replace all of the butter/margarine with applesauce; it would mess with the texture of the cake way too much. Maybe just cut it in half (1/4 cup), and then add a bit of water to make up the difference in the moisture... or maybe an extra egg's worth of Egg Beaters... hmm, I might have to try that this weekend! 
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I am going to have to go to this Trader Joe's store. I know that one of the girls from MIchigan said there is one in Ann Arbor and that's somewhat close to me. I am definately going to experiment with some different ways to make pizza!
Thanks for the info!
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Re: Yes!
#116804 - 10/28/04 03:44 PM
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tc2004
Reged: 05/26/04
Posts: 118
Loc: Texas
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 Casey
That sounds like a good plan with the ingred. I think I may have to make it this weekend too. Good Luck I hope it works.
I do want to say I found that receipe on Kingarthurflours.com
I think alot of cakes would work in either jars and soup cans. My mother used to make cakes in coffee cans.
I know angel foods and things like that would not work though. I'll try to post more that might work
Thanks
Terry
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My mom served as a nurse in the US ARMY during the Vietnam war. To cheer her up, my Grandmother would send her cakes baked in coffee cans so that the cakes would survive the trip via ARMY transport. I'm kinda surprised to hear that other people bake cakes in cans and jars. I always thought my Grandma was strange  !
Meg
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That was clever of her, actually. I probably wouldn't have thought of that.
I grew up watching my mom make Boston brown bread... and the ONLY way to make that is to steam it in 1-lb vegetable cans. So the idea of baking in cans or jars doesn't sound strange to me at all, but I can see where it would seem a little odd to someone who didn't grow up with it.
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I have a pumpkin bread recipe that calls for baking in coffee cans. Sounds interesting but since i no longer drink coffee..... 
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Quote:
I have a pumpkin bread recipe that calls for baking in coffee cans. Sounds interesting but since i no longer drink coffee.....
In fact any can will do as long as it has high sides, paper labels removed and clean, of course. You just have to experiment a little and know how high the quick bread will rise so the dome of the bread/cake comes up ever so slightly over the edge. You can leave them in the can to give as a gift and either paint the outside of the can or glue wrapping paper or fabric around and cover the top with colored plastic wrap secured with a pretty ribbon.
Many years ago times were tough, and you didn't have disposable aluminum pans so the next best thing was cans for baking. In fact many of the cans were equal to or better than the quality of cheap pans you can purchase today.
You still can find a Boston Brown Bread baked in a can on the grocery shelves. I forget the brand but will check next time I see it if anyone is interested.
--------------------
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I have a few funny looking mini loaves of the pumpkin bread since I put too much into the pan! They still taste wonderful!
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Fill the cans no more than half to 2/3-full. That should leave plenty of margin for rising while baking.
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