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Strawberry Cakes in a Jar

Source of Recipe

The Recipe Fairy


Recipe Introduction

Wonderful pint size cakes baked right in the jar. Good for 6 months once sealed. Great as a gift or to make and have cakes around the house. Special Equipment: 8 pint-size canning jars with lids and rings (smooth sides and wide mouth only so the cake will slide out)

Recipe Link: www.recipezaar.com/search/getrecipe.zsp?id=46358&path=

List of Ingredients

2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2/3 cup pecans or walnuts (chopped)
2/3 cup water
3 1/2 cups flour
2 cups of diced strawberries



Recipe

Cream shorting and sugar. Add the eggs, baking powder, baking soda, salt and spices.

Add the water alternatly with the flour.
Stir in nuts and strawberries.

Grease 8 pint size jars that have been washed in hot soapy water and allowed to dry (grease by using a brush dipped in melted shorting).

Fill each jar 1/2 full of batter. Wipe the rim and bake in a 325°F degree oven on a cookie sheet for 35 to 45 minutes.

Meanwhile bring water to a boil in a large pot. Once it begins to boil turn it off and add the lids and rings. Let them stay in hot water for 10 minutes or more. Do not remove until ready to use.

When cakes are done remove jars one at a time. Wipe the rim and place the lid on top. Screw the ring on tight and allow to rest until completely cool. The jars will seal on their own as they cool.

Makes 8 pint size jars and will store up to 6 months in a cool dry place.

If giving as a gift cover lid with pretty fabric and attach a card with the name of cake, date made and expiration date. If not for a gift just write it on the lid with a marker.

When ready to eat if cake does not come out easy run under hot water for a few seconds or microwave for a few seconds with the lids removed.

Store opened jars in refrigerator once opened and eat within 2 days.