Almond-Cherry Bread In A Jar
9 1-pint jars, widemouth ONLY
2 cups bread flour
1-1/2 teaspoon baking powder
2 cups maraschino cherries, drained and dried
1/2 cup almonds, blanched and ground
1/4 cup bread flour, second
1-1/2 cup sugar
8 oz cream cheese, softened
1 cup butter or margarine, softened
1 teaspoon almond extract
4 eggs, room temperature
Cut maraschino cherries.
You will need 9 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other size jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars. (Do not use butter, margarine or PAM). Mix flour and baking soda, set aside. Mix cherries, ground almonds and 1/4-cup of flour and set aside. Cream together the sugar, cream cheese, butter and almond extract until light and fluffy. Slowly add the flour/baking powder mixture, mixing well. Fold in the cherry/almond/flour mixture until well mixed.
Pour one cup of batter into prepared jars. Do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet. Place in a preheated 325F oven for 35-40 minutes. Remove jars from oven one at a time keeping remaining jars in oven. Working quickly, wipe rim, place lid and ring on jar and secure. Jars will seal quickly. Repeat with remaining jars. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks.
Sealed jars may be stored with other canned food or placed in a freezer. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold.
NOTES : To make loaves instead of cakes in jars: Pour batter into 2 greased loaf pans (9-inch) and bake in preheated 325F oven for about 1 hour or until a cake tester inserted into the center comes out clean. Cool in pan or on wire rack.
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