Apple Cake in a Jar
- Number of Servings: 16
Ingredients
1/3 C. Smart Balance Light Buttery Spread1/3 C. Unsweetened Apple Sauce2 2/3 C. Splenda1 C. Egg Substitute1 tsp. Ground Cinnamon1/2 tsp. Ground Nutmeg1 1/2 tsp. Salt2 tsp. Baking Soda3 C. Whole Wheat Flour2 Tbsp. Wheat Germ2 Tbsp. Flax Seed Meal2/3 C. Water3 C. Grated Apple2/3 C. Golden Raisins2/3 C. Chopped Walnuts
1. 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, wheat germ, flax seed meal, baking soda, salt, nutmeg & cinnamon. Set aside.
2. Cream Smart Balance & sugar until fluffy. Add egg substitute & apple sauce & beat in well. Add flour alternately with water & mix until smooth. Fold in apples, raisins & nuts.
3. 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 min. Meanwhile, sterilize the lids and rings in boiling water.
4. 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 & listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool & press on the top of the lid. If it doesn't move at all, it's sealed.
5. Jars should be eaten or kept in refrigerator for up to a week.
Serving Size: 8 Pint Jars - 2 1/2-Pint Servings Each
Number of Servings: 16
Recipe submitted by SparkPeople user LFERGUSON0.
2. Cream Smart Balance & sugar until fluffy. Add egg substitute & apple sauce & beat in well. Add flour alternately with water & mix until smooth. Fold in apples, raisins & nuts.
3. 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 min. Meanwhile, sterilize the lids and rings in boiling water.
4. 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 & listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool & press on the top of the lid. If it doesn't move at all, it's sealed.
5. Jars should be eaten or kept in refrigerator for up to a week.
Serving Size: 8 Pint Jars - 2 1/2-Pint Servings Each
Number of Servings: 16
Recipe submitted by SparkPeople user LFERGUSON0.
Nutritional Info Amount Per Serving
- Calories: 176.2
- Total Fat: 5.9 g
- Cholesterol: 0.2 mg
- Sodium: 434.1 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 4.5 g
- Protein: 6.0 g
Member Reviews