Categories: Fruits, Cakes 
      Yield: 1 servings 
  
      1 x  GWEN HUBBARD CMGD13A                1 ts CINNAMON 
    2/3 c  SHORTNING                           3 c  APPLES;grated 
  1 1/2 ts SALT                                2 ts BAKING SODA 
  2 2/3 c  SUGAR                             2/3 c  RAISINS 
      3 c  FLOUR                             1/2 ts BAKING POWDER 
      4 ea EGGS                              2/3 c  CHOPPED NUTS 
    2/3 c  WATER                           
  
  MIX THE INGREDIENTS TOGETHER IN THE ORDER GIVEN. 
   STERILIZE 7 TO 9 WIDE MOUTH PINT JARS AND LIDS. 
   GREASE THEM WITH SHORTNING.  FILL THE JARS HALF FULL AND BAKE ON THE 
  MIDDLE WIRE WIRE RACK IN THE OVEN. 
   BAKE FOR 45 MINUTES AT 325 DEGREES. AS SOON AS THE CAKE IS DONE, REMOVE 
  THE BOTTLES FROM THE OVEN ONE AT A TIME. WIPE THE RIM OF THE BOTTLE CLEAN 
  WITH CLOTH ANDPUT ON THE HOT STERILIZED LIDS. 
   SCREW DOWN THE BANDS AND LET COOL. IMPORTANT-- DO NOT USE SMALL MOUTH 
  JARS.  DO NOT ADD ANY OTHER INGREDIENTS. AS THE CAKE COOLS IN THE SEALED 
  JAR, IT WILL PULL AWAY FROM THE SIDES OF THE JAR AND COME OUT EASILY WHEN 
  READY TO SERVE.  SLICE AND SERVE WITH LEMON SAUCE. LEMON SAUCE 2 TBLS. 
  CORNSTARCH                 2 TBLS. BUTTER 1/2 CUP SUGAR 4 1/2 TSP. FINELY 
  GRATED                                    LEMON RIND PINCH OF SALT 2 TBLS 
  LEMON JUICE 1 CUP BOILING WATER IN A PAN, THOROUGHLY STIR TOGETHER THE CORN 
  STARCH, SUGAR, AND SALT. GRADUALLY STIR IN THE BOILING WATER, STIRRING 
  CONSTANTLY TO KEEP IT SMOOTH.  CONTINUE STIRRING AND COOK OVER MODERATE 
  HEAT UNTIL BOILING. 
   BOIL GENTLY FOR ABOUT 20 MINUTES.  REMOVE FROM HEAT, ADD BUTTER, LEMON 
  RIND AND JUICE.  STIR THOROUGHLY. 
   SERVE HOT OVER APPLE CAKE IN A JAR. MAKES ABOUT 1 1/4 CUPS. THIS SAUCE IS 
  THICKER AND MORE TART THAN THE USUAL LEMON SAUCE.