Archive for the ‘Jar Cake’ Category

Applesauce Nut Jar Cakes

12 (1-pint) canning jars
12 new lids
12 rings
3 1/2 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon cloves
2/3 cup vegetable shortening
2 2/3 cups granulated sugar
4 eggs
2 cups applesauce
2/3 cup water
2/3 cup chopped nuts

Generously grease the inside of each jar with shortening. Preheat oven to 325 degrees F.

In a mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon and cloves. Set aside.

In a large mixing bowl cream together shortening and sugar. Beat eggs, one at a time. Add applesauce and water. Add sifted dry ingredients, then nuts. Pour into pint jars and fill only half full. Set on a cookie sheet, not crowding or touching each other, and bake about 45 minutes or when a cake tester or wooden pick inserted deeply comes out clean.

Wearing heavy-duty mitts, remove jars from the oven one by one. Wipe the jar edge clean, and place the lids and rings on them and screw down tightly. Close the oven door while you’re working on one jar. The cakes need to stay hot. Place the jars on your counter to cool (put them onto a bath towel to cushion them). Make sure the jars don’t touch each other – allow air circulation around each jar. As they cool, you’ll be able to tell if they’ve sealed. You should hear a "plinking" sound. If you don’t hear the sound, check the jars once they’ve cooled by pressing down on the lids. The lids shouldn’t move at all. Store in a cool, dry place.

Makes 18 to 24 servings.

Pina Colada Jar Cakes

1 (20 ounce) can unsweetened crushed pineapple
1 (4 ounce) stick plus 3 tablespoons unsalted butter, softened
3 1/2 cups packed light brown sugar
4 eggs
1/2 cup dark rum
3 1/3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup sweetened flaked coconut

Preheat oven to 325 degrees F.

Before starting batter, wash 8 (1-pint) wide-mouth canning jars with lids in hot, soapy water and let them drain, dry, and cool to room temperature. Generously grease insides of jars.

Drain crushed pineapple for about 10 minutes in a colander, reserving juice. Pur?e drained pineapple in a food processor. Measure out 1-1/2 cups pur?e, adding a little juice if necessary to make 1-1/2 cups. Set pur?e aside. Discard remaining juice or reserve for another use.

With an electric mixer, beat together butter and half of brown sugar until light and fluffy. Beat in eggs, then remaining sugar. Beat in pineapple pur?e and rum and set aside. Sift together flour, baking powder and baking soda. Gradually add to pineapple mixture in thirds, beating well after each addition to make a thick batter. Stir in coconut. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars in center of preheated oven. Bake 40 minutes.

About 10 minutes before cakes are done, bring a medium saucepan of water to a boil. Put in jar lids, cover, and remove from heat. Keep lids in hot water until they’re used. When cakes are done, remove jars from oven. If jar rims need cleaning, use a moistened paper towel. Carefully put lids and rings in place, then screw tops tightly shut. Place jars on a wire rack; they will seal as they cool.

Applesauce Cake in a Can

1/2 cup shortening
1 cup granulated sugar
1 1/2 cups stiff applesauce, preferably homemade,
    but a good quality canned applesauce will work
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
1/2 cup raisins
1/2 cup chopped nuts.
1/2 cup chopped candied red and/or
    green cherries (optional)

Grease and flour 4 empty Campbell soup cans. Shake out excess flour. Set aside.

Cream shortening and sugar. Stir in applesauce. Sift the flour, salt, soda, cloves, nutmeg and cinnamon together. Fold into creamed shortening mixture and stir until smooth. Turn into cans, dividing evenly. Bake at 325 degrees F for approximately 45 minutes, until a wooden pick inserted in middle comes out clean.

Remove from oven and let cool about 15 minutes.

Puncture bottom of can to release cakes and cool thoroughly before wrapping in plastic wrap, then colored cellophane wrap.

Makes 4 cans.

Pumpkin Spice Jar Cakes

1 (4 ounce) stick plus 3 tablespoons unsalted butter, softened
3 1/2 cups light brown sugar
4 eggs
2 cups pur?ed cooked or canned pumpkin
3 1/3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground mace
1 cup chopped walnuts

Preheat oven to 325 degrees F.

Before starting batter, wash 8 (1-pint) wide-mouth canning jars with lids in hot, soapy water and let them drain, dry, and cool to room temperature. Generously grease insides of jars.

With an electric mixer, beat together butter and about half of brown sugar until light and fluffy. Beat in eggs, then remaining sugar. Beat in pumpkin. Set aside.

Sift together flour, baking powder, baking soda, cinnamon, ginger and mace. Gradually add to pumpkin mixture in thirds, beating well after each addition to make a thick batter. Stir in walnuts. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars in the center of preheated oven. Bake 40 minutes.

About 10 minutes before cakes are done, bring a medium saucepan of water to a boil. Put in jar lids, cover, and remove from heat. Keep lids in hot water until they’re used. When cakes are done, remove jars from oven one at a time. If jar rims need cleaning, use a moistened paper towel. Carefully put lids and rings in place, then screw tops tightly shut. Place jars on a wire rack; they will seal as they cool.

Chocolate Applesauce Jar Cakes

1 (4 ounce) stick plus 3 tablespoons
    unsalted butter, softened
3 cups granulated sugar
4 eggs
1 tablespoon vanilla extract
1 teaspoon almond extract
2 cups unsweetened applesauce
3 cups flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup finely chopped pecans

Preheat oven to 325 degrees F.

Before starting batter, wash 8 (1-pint) wide-mouth canning jars with lids in hot, soapy water and let them drain, dry, and cool to room temperature. Generously grease insides of jars.

With an electric mixer, beat together butter and half of sugar until light and fluffy. Beat in eggs, then remaining sugar, vanilla extract, and almond extract. Beat in applesauce. Sift together flour, cocoa powder, baking soda, baking powder and salt. Add to applesauce mixture in thirds, beating well after each addition to make a thick batter. Stir in chopped pecans. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars in center of preheated oven. Bake 40 minutes.

About 10 minutes before cakes are done, bring a medium saucepan of water to a boil. Put in jar lids, cover, and remove from heat. Keep lids in hot water until they’re used. When cakes are done, remove jars from oven. If jar rims need cleaning, use a moistened paper towel. Carefully put lids and rings in place, then screw tops tightly shut. Place jars on a wire rack; they will seal as they cool.