Mix the ingredients together in the order given.
Sterilize 7 to 9 wide mouth pint jars and lids.
Grease them with shortening. Fill the jars half full and bake on the middle 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 and put 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.