Three Cakes in a Jar
#1 Cake in a Jar
Ingredients:
1 cup all-purpose flour
1 cup white sugar
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/3 cup butter
1/4 cup water
3 tablespoons unsweetened cocoa powder
1/4 cup buttermilk
1 egg, beaten
1/2 teaspoon vanilla extract
1/4 cup finely chopped walnuts
Directions:
Sterilize 2 (1 pint) straight sided wide mouth canning jars, lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water until needed. Preheat oven to 325 degrees F (165 degrees C)
In a small bowl, mix flour, sugar, baking soda and cinnamon. Set aside.
In a medium saucepan, combine butter, water and cocoa powder. Heat and stir until butter is melted and mixture is well blended. Pour into a large bowl.
Stir in Flour mixture and blend. Add buttermilk, egg and vanilla and beat by hand until smooth. Stir in nuts.
Distribute evenly into the 2 prepared canning jars. Place the jars on a cookie sheet and bake at 325 degrees F (165 degrees C) for 35 to 40 minutes or until toothpick inserted deep into center of cake comes out clean.
Using heavy oven mitts, remove cakes from oven one at a time. Place a lid, then a ring onto the jars and screw them down tightly. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
7 Store cakes in a cool dark place. They should last for up to a year
#2 PIÑA 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. Purée drained pineapple in a food processor. Measure out 1-1/2 cups purée, adding a little juice if necessary to make 1-1/2 cups. Set purée 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 purée 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.
#3 Fruit Cake in a Jar
MAKES: 8 to 10 (10-ounce jars)
INGREDIENTS:
2 cups pecans, coarsely chopped
2 cups walnuts, coarsely chopped
1 pound candied cherries (1/2 red & 1/2 green)
1 pound candied pineapple
1 box chopped dates
1 cup golden raisins
1 cup butter, room temperature
1 cup sugar
5 large eggs
1 3/4 cups flour
1 1/4 tsp baking powder
1/2 tsp salt
1 tbsp vanilla extract
1 tbsp lemon extract
METHOD:
Preheat oven to 275 degrees F. Mix chopped nuts, chopped cherries and pineapple (cut into medium-sized pieces), dates and raisins. Dredge with enough flour to coat fruit. Set aside. Cream butter and sugar until light and fluffy. Add eggs one at a time. Mix well. Sift together flour, baking powder and salt. Fold into egg and butter mixture. Add vanilla and lemon. Mix well. Add fruit and nut mixture and blend well. Fill 8 to 10 wide-mouth pint jars 2/3 full of the mix. Bake approximately 40 minutes. When done, remove one jar at a time from oven, clean sealing edge, place scalded lid and screw cap on tight. The cooling of the cake will seal the jar and make it shelf-stable as with any canned or jarred item.