Yesterday, though, I indulged in some baking time, and made some stuff for my family members’ baskets. I used a new recipe for cake you bake in a canning jar, and then seal it. It keeps for 6 months. Genius. I hope the cake just slides out of the jar like it supposed to, or people will have to scoop it out like ice cream. Which doesn’t sound so bad now that I think about it.
The recipe is from my beloved Gooseberry Patch “Gifts for Giving” that came out in 2002.
CARAMEL NUT CAKE IN A JAR
3 1/2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons salt
2 cups brown sugar
1 cup butter-flavored shortening, room temperature
2/3 cup milk
1 tablespoon vanilla
1 cup chopped walnuts
6 1-pint wide-mouth canning jars, lids and bands, sterilized
1. Preheat oven to 325 degrees, and remove one rack leaving space to put the baking sheet with jars into the oven without knocking them over.
2. Combine flour, baking powder, baking soda and salt in a large bowl.
3. With an electric mixer, beat together brown sugar and shortening on high speed until fluffy, 2 to 3 minutes. Beat in eggs one at a time, slowly add milk and vanilla. Fold in walnuts.
4. Fill each jar halfway with batter. Place jars on baking sheet and carefully place them into the oven. Bake 50 minutes, or until a toothpick inserted in the center of one of the cakes comes out clean.
5. Remove from oven and, while the jars are still hot, place the lids and bands on each. As the cake cools, the lids should seal with a ping. After they’re completely cool, press down on each lid to see if it gives. It should feel solid. If any jar lids give when pressed, they didn’t seal, and the cake should be eaten within a week.
– adapted from “Gifts for Giving,” Gooseberry Patch 2002