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Cakes Baked In Jars

Here is a brief introduction to "jar cakes".
A lady online posted most of these one time,
don't remember her name but
she is due the credit for most of the info.
GOOD LUCK.

Tips: Cakes Baked in Jars

Any quick-bread type cake can be baked in canning jars.

Try one jar first--you have to know how much volume
each recipe will give you.
Fill ONE jar 1/2 full & bake it to see how high the batter rises.
You don't want the cake to come out of the top of the jar,
only to within 1/4 to 1/2 an " from the lip of the jar.

Once you've established how high the cake rises,
you can go from there.
The first time around is a bit tricky because
you won't know how many jars you'll need.
Most of the recipes end up using around 8.
Sterilize as many jars as you think you'll need
and go from there.

Also, the baking times will vary,
depending on the cake you'll be baking.
The moistness of your cake will determine the time.
Most of the time they'll bake in 35-40 min..
Start checking the cakes at 30 min. & go from there.

YES, the cakes DO slide easily out of the jars
IF you use the jars I listed.
They're Ball Quilted Crystal Canning Jars
(#14400-81400--12 oz straight-sided Jelly/Jam jars);
they can be found at nearly any grocery store.

They're sold next to the pectin & other canning supplies.
Use the decorative ones for gift-giving
the the plain ones for family.
You can use old jars but make sure the lips of the jars
have no cracks or chips in them or they won't seal properly.
You must always use NEW lids.

As the cakes are baked in the jars and sealed immediately
thereafter, the cakes keep just like canning goods and
are as moist as the day you put them into the jars.
Store them just as you would any
canned good--in a dark, cool place (no need to refrigerate).

A problem can develop with jars stored in a cupboard;
it gets too hot--the seals on the jars can/will break
and you end up tossing out all your efforts.
As long as the spot you store them in is cool,
they'll be fine. Check weekly during summer.

There will be a little condensation on the lids & some
in the jars so when you seal them it's trapped inside.
Don't worry about getting the water off of the lids
before placing them onto the jars, the added moisture
doesn't hurt the cakes in the slightest.

These make WONDERFUL Christmas gifts
and you can start early.
None of us are sure how long these keep;
a safe estimate would be about six months.


Just thought of a few more tips--
baking regular "cakes" in the jars don't do as well.
Quick-bread type cakes work best.
Once the jars seal, they're vacuum sealed
and the lighter cakes tend to collapse.

Brownies, gingerbread and cakes similar
in textured cakes work best.
Use hot pads to handling the jars because
they ARE HOT! --do it quickly.

Serving the cakes-- just slice the cakes into rounds & top
with whatever...whipped cream, etc. or just eat them plain.
Serve the gingerbread W/ a lemon sauce but that's about it.
If you'll be giving the cakes to relatives,
ask for the jars back--they're NOT cheap.

Single people, especially appreciate the cakes
because they're just big enough for 1 or two.
Give them as gifts every Christmas
& folks love them--looks pretty in a basket.

BAKE THE JARS ON LARGE COOKIE SHEET IN OVEN
- AND TAKE THEM OUT OF THE OVEN ONE AT A TIME
TO SEAL. ALSO, BOIL THE SEAL PART OF THE LID.



RECIPES:

Here is the recipe I use for "Apple Pie in a Jar"
for my Christmas baskets:

APPLE PIE IN A JAR

28 cups peeled, sliced, then quartered *tart* apples
4 1/2 cups sugar
1 cup cornstarch
2 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
10 cups water
2 TBS lemon juice
3 drops yellow food coloring
3 TBS dehydrated lemon peel

Make a syrup from sugar, constarch,
cinnamon, nutmeg, salt and water.
Cook and stir until thick and bubbly.
Add lemon juice mix with apples,
pack into jars leaving a good 1/2 inch at top of jar.

Seal and process jars in water bath for 20 minutes.
Makes about 7 quarts of filling.
After jars are completely cooled, I unscrew
the ring and cut large circles of holiday-ish tissue paper,
put over the lid, then gently put screw the ring back on.

I then make labels on my computer with cardstock
and a Christmas graphic, titled, "Apple Pie in a Jar",
punch a hole in the top, which I tie with raffia around lids
that have the recipe for the crumb topping below:

Crumb Topping
1 cup butter
1 cup brown sugar
1 cup flour
Process til crumbly.
Stir in:
1 cup oatmeal

Spread on top of filling in a 9x13 pan.
Sprinkle with cinnamon.
Bake 350 degrees for 40 minutes.
Top with ice cream or whipped cream while warm.



Applesauce Cake Baked in a Jar

2 2/3 c SHORTENING
2 2/3 c SUGAR
4 EGGS
2 c APPLESAUCE
1/3 c WATER
3 1/3 c ALL-PURPOSE FLOUR, sifted
1/2 ts BAKING POWDER
2 ts BAKING SODA
1 1/2 ts SALT
1 ts CINNAMON
2 ts CLOVES
2/3 c WALNUTS, chopped (optional)
2/3 c NUTS, chopped (opt)

Cream together the shortening & sugar.
Beat in the eggs, one at a time
until the mixture is light & fluffy.
Add the applesauce & water; set aside.
Sift together the flour, baking powder,
baking soda, salt, cinnamon & cloves.
Blend the dry ingredients into the applesauce mixture.
Fold in the nuts.

Sterilize pint (wide mouth jam/jelly) jars, lids & rings.
(keep the lids & rings in the hot water until ready to use).
Grease the insides of the jars with shortening,
(DO NOT use Pam).

Place the jars on a cookie sheet
in a preheated oven 325-degrees.
Bake in preheated oven for about 45 minutes or until pick
inserted in the center (deep) of each cake comes out clean.
Remove jars from the oven one at a time
(use HEAVY DUTY HOT PADS!), wipe rim of jar clean;
put on a lid & ring & screw on tightly.

Jars will seal as the cakes cool.
You'll hear a "plinking" sound which means
that the jars have sealed.
If you're not sure, push down on the lids after the cakes
have cooled, the lids should NOT move up & down.
If it hasn't sealed, open the jar & eat within a few days.

Store like you would canned goods.
If you'll be giving these as gifts & you'd like to decorate
the jars; place a wad of cotton in the center of each lid;
take a piece of decorative cloth
(about 3-inches larger in circumference than the lid--
cut with pinking shears or the cloth will ravel),
place it on top of the lid, then screw on the ring.
Decorate to your heart's desire.



Brownie Cakes Baked in a Jar

2 CANNING JARS, wide mouth
1 c ALL-PURPOSE FLOUR
1 c SUGAR
1/2 ts BAKING SODA
1/4 ts GROUND CINNAMON (optional)
1/3 c BUTTER or MARGARINE
1/4 c WATER
3 tb UNSWEETENED COCOA POWDER
1/4 c BUTTERMILK
1 EGG, beaten
1/2 ts VANILLA EXTRACT
1/4 c WALNUTS, finely chopped

Sterilize, two 1-pint straight-sided wide-mouth
canning jars (specifically made for canning jams &
jellies) lids & rings by boiling for 10 minutes (keep
the lids & rings in the hot water until ready to use);
set aside.

In a small bowl stir together flour, sugar, baking
soda & cinnamon, if desired; set aside. In a saucepan
combine butter or margarine, cocoa powder & water;
heat & stir until butter is melted & mixture is well
blended. Remove from heat; stir in flour mixture. Add
buttermilk, egg & vanilla; beat by hand until smooth.
Stir in nuts.

Divide equally among the two prepared canning jars.
Place jars on a cookie sheet.
Preheat oven to 325-degrees.
Bake in preheated oven for 35-40 minutes or until a
pick inserted into the center of each cake comes out
clean. Remove the cakes, one-by-one, from the oven &
immediately place on a lid & then a ring & screw down
tightly. Use HEAVY-DUTY mitts, the jars are VERY hot.

Place the jars onto the counter to cool. You'll know
when the jars have sealed, you'll hear a "plinking"
sound. If you're still not sure if the jars have
sealed, push down on the lid, it shouldn't move at
all. WARNING: Use only CANNING JARS for this recipe.
Others may not be tempered to withstand the heat.

Brownie Cakes in a Jar

2 Canning jars; * wide mouth
1 c All-purpose flour
1 c Sugar
1/4 ts Cinnamon (opt)
1/2 ts Baking soda
1/3 c Margarine; or butter
1/4 c Water
3 tb Unsweetened cocoa powder
1/4 c Buttermilk
1 Egg; beaten
1/2 ts Vanilla extract
1/4 c Walnuts; finely chopped
Ice cream

Grease two 1-pt straight-sided wide-mouth canning
jars; line the bottom of each jar w/ waxed paper.
Set aside.

In a small bowl sitr together flour, sugar, baking
soda & cinnamon, if desired. Set aside. In a med.
saucepan combine marg, water, & cocoa powder; heat &
stir till marg is melted & mixture is well blended.
Remove from heat; stir in flour mixture. Add
buttermilk, egg & vanilla; beat by hand till smooth.
Stir in nuts.

Pour mixture into the prepared canning jars. Cover
the jars tightly w/ greased foil. (Place greased-side
down on each jar). Place jars in a 3 1/2, 4, 5, or
6-quart crockery cooker w/ liner in place. Cover; cook
on high heat setting for 2 3/4 to 3 hrs or till ckes
spring back when touched & a long wooden tooth-pick
inserted near the centers comes out clean.

Remove jars from cooker; cool 10 min.
Unmold cakes; remove waxed paper.
Serve warm or cool w/ ice cream. Makes 8 servings.

Brownie Cakes Baked in Jars
-it only makes 2 jars...

1 c ALL-PURPOSE FLOUR
1 c GRANULATED SUGAR
1/2 ts BAKING SODA
1/4 ts GROUND CINNAMON (opt)
1/3 c BUTTER or marg.
1/4 c WATER
3 tb UNSWEETENED COCOA POWDER
1/4 c BUTTERMILK
1 Egg, beaten
1/2 ts VANILLA EXTRACT
1/4 c WALNUTS, finely chopped

Sterilize, two Ball Quilted Crystal
(#14400-81400-12oz) canning jars, lids & rings by
boiling them for 15 min.. Remove the jars & allow them
to air-dry; leave the lids & rings in the water until
you're ready to use them.

Once the jars have cooled, grease the insides W/
shortening (DO NOT use Pam, Baker's Secret or butter).
In a sm bowl stir together flour, sugar, baking soda
& cinnamon, if desired. Set aside.
Preheat oven to 325-d..

In a pk saucepan combine butter or margarine, water, &
cocoa powder; heat & stir till margarine is melted &
mixture is well blended. Remove from heat; stir in
flour mixture. Add buttermilk, egg & vanilla; beat by
hand until smooth. Stir in nuts.

Divide mixture between the 2 canning jars. Place jars
on a cookie sheet or they'll tip over. Bake the cakes
in the center of the oven, moving them around
periodically so they'll bake evenly.

Bake for 35-40 min. or until a pick inserted DEEP
into the center of each cake comes out clean.
Remove the cakes, one-by-one from the oven. Place a
lid, then a ring on & quickly screw down tightly.

Place jars onto your counter top to cool. You'll know
when they've sealed, you'll hear a "plinking" sound.
If you miss the sound, test them once the jars have
sealed by pressing down on the lids, they shouldn't
move at all.

Store the jars in COOL,dark place, just as you would
any canned goods. They should keep for about 6 months,
maybe longer. I'm not sure, they don't last that long
around here! To serve, pour the cake out & slice into
rounds. If the shortening gets too cold, you may have
to heat the jar up to get it out; heat it briefly in
microwave; if you don't have one, dip it into hot
water, it'll slide right out.
Top with whatever you'd like.



Pumpkin Spice Cake in Jars

1 c SEEDLESS RAISINS
1 c WALNUTS
2 c ALL-PURPOSE FLOUR
2 ts BAKING SODA
1/4 ts BAKING POWDER
1/2 ts SALT
2 ts GROUND CLOVES
2 ts GROUND CINNAMON
1 ts GROUND GINGER
4 EGGS
2 c GRANULATED SUGAR
1 c SALAD OIL
16 oz Can PUMPKIN

Preheat oven to 325-degrees.
Brush the inside of 8 (1 pint, straight-sided) Kerr
or Ball Quilted Crystal (12 oz, straight-sided)
canning jars with shortening (DO NOT use Pam); set aside.
The 1 pint jars are shorter but bigger around
than the decorative 12 oz jars, use either one.
Sterilize the jars, lids & rings first.

Coarsely chop the raisins & walnuts; set aside.
Sift together the flour,
baking soda, baking powder, salt,
cloves, cinnamon & ginger in a large bowl.
Add raisins & walnuts; toss to lightly combine.

In another large bowl, beat eggs at high speed until
thick & yellow (2-3 minutes). Gradually beat in the
sugar until thick & light.
At low speed, beat in the oil & pumpkin;
blend well. Gradually stir in the flour
mixture until well blended.

Divide among the 8 canning jars (should be
slightly less than 1/2 full). Wipe the
sides of the jars off (inside/ outside)
in case you slop or it'll burn.

Place jars on a cookie sheet or they'll tip over.
Bake in preheated 325-degree oven for about 40
minutes or until a long pick inserted into the center
(deep) of the cakes comes out clean.
When the cakes test done, remove the jars,
one-by-one & immediately place a lid & ring
on & screw down tightly.

Make sure to use HEAVY-DUTY hot pads because
the jars are VERY hot.
Place on the counter to cool.
You'll hear a "plinking" sound when they have sealed.

I nearly forgot, keep the lids & rings in the hot water
until you're ready to use them; you want
the gaskets hot so that the jars will seal.
To sterilize the jars, lids & rings,
boil them for 10 minutes.

Pumpkin Bread in Jars

1 c All-purpose flour
1 1/2 ts Baking powder
1 ts Pumpkin pie spice
1/2 c Brown sugar; packed
2 tb Vegetable oil
2 Egg
1/2 c Pumpkin
4 tb Currants
Canning jars; *

In small bowl combine flour, bak. powder and
pumpkin pie spice. In med. mixing bowl combine brown
sugar and oil; beat till well combined. Beat in eggs.
Add pumpkin; mix well. Add flour mixture. Beat just
till combined. Stir in raisins. Pour pumpkin mixture
into 2 well-greased and floured 1/2-pint
straight-sided canning jars. Cover jars tightly
w/greased foil.

Place a piece of crumpled foil in 3 1/2 or 4 qt.
crockery cooker with liner in place. Place jars atop
crumpled foil. Cover; cook on high setting for 1 1/2
to 1 3/4 hrs. or till a wooden toothpick inserted near
centers comes out clean. Remove jars from cooker; cool
10 mins. in jars. Remove bread from jars. Cool
thoroughly on wire rack. Makes 2 loaves. For 3 1/2 to
4 qt. cooker, half all ingredients.

* WARNING: Use only CANNING JARS for this recipe.
Others may not be tempered to withstand the heat. Do
NOT use coffee or vegetable cans as most contain lead
and are painted or sealed with materials that may give
off toxic gases when heated.



PINA COLADA JAR CAKES

20 OZ. unsweetened crushed pineapple
4 oz. plus 3 tbs. unsalted butter, softened
4 eggs
1/2 cup dark rum
3 1/3 cups flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 cup sweetened flaked coconut
3 1/3 cups brown sugar

Preheat oven to 325 degrees 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 min. in colander,
reserving juice. Puree drained pineapple in food processor.
Measure out 1 1/2 cups puree, adding a little juice
if necessary to make 1 1/2 cups. Set puree aside.
Discard remaining juice or reserve for another use.

With electric mixer, beat together butter
and half of brown sugar until light & fluffy.
Beat in eggs, then remaining sugar.
Beat in pineapple puree and rum, set aside.
Sift together flour, baking powder, and baking soda.

Gradually add to pineapple mixture in thirds, beating well
after each addition to make thick batter. Stir in coconut.
Spoon 1 level cupful of batter into each jar.
Carefully wipe rims clean, then put jars in center of
preheated oven; always place the jars on a large cookie sheet.
Bake 40 minutes.

About 10 minutes before cakes are done,
bring medium saucepan of water to boil.
Put in jar lids, cover and remove from heat.
Keep lids in hot water until they are used.
When cakes are done, remove jars from oven ONE at a time,
and carefully put lids and rings in place on jar
and screw tops tightly shut. Put jars on wire rack.
They will seal as they cool.
They will keep up to a year if sealed.



Gingerbread Baked in Jars & Pan

Yield: 12 servings


2 1/4 c ALL-PURPOSE FLOUR
3/4 c SUGAR
1 tsp BAKING SODA
1/2 tsp BAKING POWDER
1/4 tsp SALT
2 tsp GROUND GINGER
1 tsp GROUND CINNAMON
1 tsp GROUND CLOVES
3/4 c MARGARINE, softened
3/4 c WATER
1/2 c MOLASSES

Preheat oven to 350-deg. (pan method) or 325-deg. for jars.
Grease a 9 x 9 x 2-" baking pan OR 5 oz Kerr Quality
Crystal Jelly jars (sterilized)--they MUST have straight sides,
no bulges in the jars.
Use a pastry brush to grease the jars because
they're too tall & narrow to get your hands down into.
DO NOT use Pam, it doesn't work.

In a large bowl, combine flour, sugar, baking soda,
baking powder, salt, ginger, cinnamon & cloves.
Stir in margarine, water & molasses until well blended.
Pour into the pan or equally into the 5 jars.

PAN METHOD--
Bake in preheated 350-degree oven for 40-50 min.
or until cake tester inserted in center comes out clean.
Cool slightly on wire rack.

JAR METHOD--
Place jars on a cookie sheet in the center of the
oven & bake for 35 min. or until cake tester
inserted in center comes out clean.
Have your sterilized lids read (keep them hot).
Take one jar at a time from the oven,
place a lid & ring on top & screw down tightly.

Do this fast because the lids get HOT they've sealed,
you'll hear a "plinking" sound. If you're still not sure,
test them by allowing the jars to cool,
then push down on the lid, it shouldn't move at all.

Once the jars are completely cool,
decorate with round pieces of cloth
(use pinking shears or the material will ravel).
Remove the ring from the jar
(the lid should not come off by now),
place a few cotton balls or one wad of cotton in the
middle of the lid, cover with the piece of cloth
(about 3" larger than the lid)
then screw the ring back on.

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