2/3 c. shortening
2 2/3 c. sugar
2 c. applesauce
2/3 c. water
4 eggs
2/3 c. nuts (optional)
3 1/3 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cloves
1 tsp. cinnamon
2 tsp. baking soda

Cream shortening and sugar. Add applesauce, water and eggs and mix well. Mix dry ingredients in another bowl and add to first mixture. Add nuts (or raisins) if desired. Spray wide mouth pint jars with Pam and fill about 1/2 full. This will fill 6 to 8 jars.

Bake at 325°F for exactly 45 minutes. Remove jars one at a time and quickly screw lids on each jar. Let set until ready to eat. When you use canning jar lids, this cake has a shelf life of one year.