Judy Garnett
    1/2 c  Butter; or margarine
      1 c  Brown sugar
      1 c  Applesauce
  2 1/2 c  Flour
    1/2 ts Baking soda
    1/2 ts Salt
      1 ts Baking powder
    1/2 ts Cinnamon
    1/2 ts Ground cloves
    1/4 ts Nutmeg; (opt.)
    1/4 ts Allspice; (opt.)
      1 c  Walnuts; chopped
  In bowl cream butter; gradually add sugar to the creamed butter. Thoroughly
  mix until fluffy. Add applesauce. Sift together all dry ingredients, then
  add those to the mixture. Add the nuts, and stir well. Pour cake mixture
  into wide-mouth canning jars.
   WARNING: Please use only canning jars that are specially tempered. Do not
  use cans or other jars that may not be appropriate for this method due to
  lead content. Or, use a special crockpot baking pan available thruough
  Rival Co. To assure that baked cakes will slip out easily, grease inside of
  jars well. (Lining bottom of jars with waxed paper also will help.) Cover
  each jar with a piece of foil greased on one side. Place greased side down
  and press foil around edges to seal tightly. Place jars in crockpot with
  crockery liner in place. Cover; cook on high-heat setting for 2 3/4 to 3
  hours or till cakes spring back when touched and a wooden tothpick inserted
  near the centers comes out clean. Remove jars from cooker; cool 10 minutes.
  Unmold cakes; remove waxed paper. Serve warm or cool with whipped topping,
  if desired.  Judy Garnett/Raleigh, NC
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