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1
Preheat oven to 350 degrees.
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2
Grease twelve 1/2-pint wide-mouth canning jars with a paper towel dipped in shortening.
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3
Sift flour, baking powder, salt, nutmeg, allspice, cinnamon, and baking soda into a large bowl.
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4
Using the electric mixer and a medium mixing bowl, cream together the shortening and sugar on low speed, then increase to medium speed to mix well.
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5
While the mixer is running, add the eggs, one at a time.
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6
Stop the mixer and scrape down the sides.
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7
Remove the bowl from the mixer and stir in the apple sauce.
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8
With a large spoon, stir in the sifted flour mixture and the walnuts.
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9
Pour the batter into a measuring cup with a spout; pour the batter neatly into the greased jars.
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10
Fill the jars halfway full.
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11
Place the filled jars on the sheet tray and bake on the center rack of the oven for 45 minutes.
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12
When done, the top of the cake will spring back when pressed with a finger, and the sides will have come away from the jar.
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13
Remove from oven and let cool 10 to 15 minutes.
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14
Cake will still be warm, but not hot.
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15
Place a circle of waxed paper on top of the jar and seal with the jar lid.
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16
Pack carefully so as not to break the glass
