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Submitted by: LaVerne Fang from Joliet, IL
Originally shared on the web 03/08/2011

2/3 c. shortening
2-2/3 c. sugar
2 c. applesauce
4 eggs
3-1/3 c. all-purpose flour
1-1/2 t. salt
1 t. ground cloves
1 t. cinnamon
2 t. baking soda
1/2 t. baking powder
2/3 c. chopped nuts
2/3 c. raisins
8 1-pint wide-mouth canning jars and lids, sterilized

Mix first 10 ingredients together; fold in nuts and raisins. Spray each jar with non-stick vegetable spray; fill each 1/2 full with batter. Bake at 325 degrees for 45 minutes; remove jars from oven and immediately put on sterilized lids and rings. Set aside to cool; when lids ping, jars are sealed properly. Cake has a shelf life of 6 months. Makes 8.