Cake In A Jar Food

CHOCOLATE CAKE IN A JAR I

Steps:

• 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.

RUM CAKE IN A JAR

Steps:

• Place cake mix and pudding in large bowl.
• Blend with a whisk.
• Add eggs, oil, water, and rum and mix with a electric mixer for 2 minutes.
• Place 1 scant cup of batter in each 6 well greased one pint wide-mouthed canning jars.
• Wipe batter from rim.
• Place jars on a baking sheet.
• Bake at 325 for 45 minutes until a toothpick inserted in center comes out clean.
• Wipe rims.
• Place hot sterilized seals and rings on hot jars.
• Keep in refrigerator for prolonged storage.

FUNFETTI CAKE IN A JAR

Steps:

• Preheat the oven to 350 degrees. Grease two small (half pint) canning jars. In a small mixing bowl, whisk together the egg and sugar until it's lighter in color and a bit frothy. Add the butter, vanilla, and milk and whisk for another 30 seconds or so. Add the flour, baking powder, and pinch salt and whisk until just combined. Add the sprinkles and gently fold in with a spatula or spoon. Don't go crazy with the stirring here, or they'll run all over the place. Fill each jar about 1/2 full and place on a baking sheet. Bake for about 20 minutes or until a toothpick inserted in the center of the jar comes out clean. Cool completely before frosting. For the frosting, beat together the butter, vanilla, and milk until smooth. Slowly add in the powdered sugar, about a 1/4 cup at a time, beating well after each addition. Pipe or spread the frosting onto the cakes.

APPLE CAKE IN A JAR

Steps:

• Preheat oven to 350 degrees. Grease 2 (2 1/2-inch) wide-mouth canning jars with a paper towel dipped in shortening.
• Sift flour, baking powder, salt, nutmeg, allspice, cinnamon, and baking soda into a large bowl. Using the electric mixer and a medium mixing bowl, cream together the shortening and sugar on low speed, then increase to medium mixing speed to mix well. While the mixer is running, add the eggs, one at a time. Stop the mixer and scrape down the sides. Remove the bowl from the mixer and stir in the applesauce. With a large spoon, stir in the sifted flour mixture and the walnuts. Pour the batter into a measuring cup with a spout; pour the batter neatly into greased jars. Fill the jars halfway full. Place the filled jars on the sheet tray and bake on the center rack of the oven for 45 minutes. When done, the top of the cake will spring back when pressed with a finger, and the sides will have come away from the jar. Remove from oven and let cool 10 to 15 minutes. Cake will still be warm, but not hot. Place a circle of waxed paper on top of the jar and seal with the jar lid. Place carefully so as not to break the glass.

CHOCOLATE CAKE IN A JAR

Steps:

• Special Equipment: 10 (8-ounce) Ball jars
• Make the Cake: Preheat the oven to 350 degrees F. Place 10 jars on a cookie sheet pan, evenly spaced out.
• In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 2 minutes. Add the vanilla, cocoa, baking soda, and salt and mix. Add half of the flour; then half of the sour cream, and mix. Repeat with the remaining flour and sour cream. Drizzle in the coffee and mix until smooth. (The batter will be thin.)
• Pour the batter into the jars, filling a little more than half way and bake until the tops almost firm to the touch, about 25 minutes.
• While the cake is baking, make the Frosting: Melt the butter in a small saucepan over medium heat; then add the brown sugar and 2 tablespoons water and stir until the sugar is dissolved, for 2 to 3 minutes. Remove from heat and beat in the powdered sugar adding 1 or 2 tablespoons more water so that the frosting is fairly liquid and can slide down the sides of the cake in the jar.
• While the cake is still warm, sprinkle the top with pecans and pour the brown sugar icing over to cover and soak in. Let cool then screw on jar lids and keep at room temperature until ready to eat.

RED VELVET CAKE IN A JAR

Steps:

• Preheat the oven to 350 degrees.
• Prepare the cake mix according to the package instructions. Line a 10x16 inch baking sheet with parchment paper and grease the sides of the pan with nonstick cooking spray.
• Spread the cake batter evenly over the pan and bake in the preheated oven for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out clean.
• Allow the cake to cool completely, then use a 2 ½ inch round cookie cutter to cut out the cake. Each jar will need three round pieces of cake.
• To prepare the icing, beat together the cream cheese, vanilla extract, and butter until smooth and well combined. Add the powdered sugar and beat until smooth.
• Place one cake round in the bottom of each jar.
• Use a piping bag to pipe a layer of icing on top of the cake. Continue layering cake and icing until the jar is full. Repeat the process with the remaining jars.
• Top each jar with sprinkles, if desired.

PUMPKIN CAKES IN A JAR

Steps:

• Cream the shortening and the sugar together. Add the eggs, baking powder, soda, salt, and spices. Add water alternately with flour. Stir in nuts and pumpkin. Wash the 8 pint size jars in hot soapy water and allow to dry. Next grease them using a brush dipped in melted shortening.
• Fill each jar 1/2 full of batter and wipe the rims clean. Bake on middle rack on cookie sheet at 325°F for 35 to 45 minutes.
• Meanwhile bring pot of water to boil. Once it boils turn it off. Place the lids and rings in the water and let sit in water until ready to use. When the cakes are done, remove the jars one at a time and place the lid on (don't worry about wiping away the water, the added moisture will not hurt the cakes). Add ring and screw the lid on tightly. Let rest until cooled completely. Jars will seal on their own as they cool. Makes 8 pint size jar cakes that will last up to 6 months.
• If giving as a gift, cover lid with pretty fabric and attach a card giving name of cake, date made, and expiration date.
• If not for a gift, just write the info on lid with a marker.
• When ready to eat, if cake does not come out easy just run under hot tap water for a few seconds or place in microwave with the lid removed for 2 seconds. Eat within 2 days after opening and store in refrigerator after it is opened.
• Recipezaar Editor Note: Additional information from Clemson University Cooperative Extension Service regarding canning safety for breads and cakes.
• http://hgic.clemson.edu/PDF/HGIC3051.pdf.
• "These products are not recommended for canning. Choose recipes that you can freeze. In fact, most of these products are not really "canned." The directions call for baking in the jar and then closing with a canning lid. Many recipes for quick breads and cakes are low acid and have the potential for supporting the growth of bacteria like Clostridium botulinum if it is present inside the closed jar. You will see these products made commercially; however, additives, preservatives and processing controls not available for home recipes are used. Canning jar manufacturers also don't endorse baking in their canning jars.