Description:

Cake baked in a canning jar

Source:

jacenem (jacenem@hotmail.com)

Serves/Makes:8 pint jars

Ingredients

• 1 18.5 ounce package yellow cake mix (you can use any cake recipe or box cake mix) mixed according to package or recipe directions
• 8 straight-sided wide-mouth pint canning jars with lids

Preparation

• Prepare the cake according to package instructions, or use any cake recipe.
• In pint size, straight-sided wide-mouth jars, put 1 cup (225 ml) of batter in each greased jar--Make sure to keep the rims of the jars clean.
• Put in preheated oven at 350 degrees (175 C.).
• Place jars on a cookie sheet to keep from tipping over while baking.
• Bake for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean.
• While they are baking, have your jar lids boiling in a pan of water.
• When the cake is done, take one jar out at a time and add the hot lid and screw on your jar ring and let set and cool.
• It will seal as it cools.
• 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.
• After it cools it will pull away from the jar and when you are ready to eat, open and pop out the cake and enjoy.
• 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.

Comments