Baking Cakes In A Jar Recipes

Steps:

• Preheat oven to 350 degrees. Grease twelve 1/2-pint 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 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 apple sauce. 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 the 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. Pack carefully so as not to break the glass

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Wash 8 (pint) straight sided, wide mouth canning jars in hot soapy water. Rinse well, dry and let them come to room temperature. Grease insides of jar well.
• In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside.
• In a large bowl, cream butter with half of the butter until fluffy. Add eggs and remaining sugar and beat in. Add vanilla and applesauce and combine.
• Add the flour mixture in three increments, mixing well after each addition.
• Pour 1 cup of batter into each jar and carefully remove any batter from the rims.
• Bake at 325 degrees F (165 degrees C) for 40 minutes.
• While cakes are baking, sterilize lids and rings by boiling them in a saucepan of water. Keep them in the hot water until ready to use.
• When the cakes have finished baking, remove jars from oven. Make sure jar rims are clean. (If they're not, jars will not seal correctly). While jars are still hot, place lids on jars, and screw rings on tightly. Jars will seal as they cool. 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.
• Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be placed in a freezer.

Steps:

• Cut the cupcakes in half horizontally. Transfer the vanilla frosting to a piping bag fitted with a large star tip. Pipe approximately 2 tablespoons frosting into each of four 8-ounce mason jars. Drop a cupcake bottom into each jar and press down slightly. Top with 2 more tablespoons frosting each. Cover each frosting mound with 1 tablespoon confetti sprinkles, making sure to sprinkle them to the edges so they are visible on the outside of the jar. Top with the top halves of the cupcakes; press down slightly. Pipe approximately 1/3 to 1/2 cup frosting on top of each cupcake in a large swirl. Cover each swirl with 1 tablespoon confetti sprinkles. Serve immediately.

Steps:

• Prewash 8 pint-sized wide mouth canning jars (be sure to use the kind that. have no shoulders) in hot, soapy water.
• Rinse well, dry and let them come to room temperat ure.
• Grease insides of jar well.
• Beat together butter and half of sugar until fluffy.
• Add eggs and remaining sugar, vanilla and applesauce.
• Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition.
• Pour one cup of batter into each jar and carefully remove any batter from.
• the rims.
• Place jars in a preheated 325-degree oven and bake for 40 minutes.
• While cakes are baking, bring a saucepan of water to a boil and carefully.
• add jar lids.
• Remove pan from heat and keep lids hot until ready to use.
• When the cakes have finished baking, remove jars from oven.
• Make sure jar.
• rims are clean.
• (If they're not, jars will not seal correctly) Place lids on jars, and screw rings on tightly.
• Jars will seal as they cool.
• Cakes will.
• slide right out when ready to serve.

Steps:

• Cream shortening and sugar; add applesauce, water and eggs; mix well.
• Mix dry ingredients in another bowl and add to first mixture.
• Add nuts (or raisins) if desired.
• Spray wide mouth pint jars with Pam and fill about 1/2 full.
• This will fill 6 to 8 jars.
• Bake at 325 degrees exactly 45 minutes.
• Remove jars one at a time and quickly screw the lid on each jar.
• Let set until ready to eat.

Steps:

• Layer ingredients in jar in order given in a 1 quart canning jar.
• It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer the ingredients to make all ingredients fit neatly.
• Use scissors to cut a 9 inch-diameter circle from fabric of your choice.
• Center fabric circle over lid and secure with a rubber band.
• Tie on a raffia or ribbon bow to cover the rubber band.
• Attach a card with the following directions: Crazy Cake 3/4 cup Vegetable Oil, 2 tsp Vinegar, 1 tsp Vanilla and 2 cups Water.
• Stir cake ingredients together using a wire whisk or fork, making certain that all ingredients are completely mixed together.
• Bake at 350 degrees F for 35 minutes.
• Frost as desired or serve sprinkled with powdered sugar, with fresh fruit on the side.

Steps:

• Add the angel food cake mix and yellow cake mix to a jar. Place a cupcake liner over the cake mix and add the rainbow sprinkles. Cover with the lid.
• Store in the pantry for up to 3 months.
• When ready to eat, remove the lid and cupcake liner with the sprinkles from the jar. Pour the water into the dry cake mix. Mix thoroughly, making sure to scrape the dry mix from the bottom of the jar.
• Microwave for 20 seconds.
• Pour the sprinkles into the jar and gently stir to distribute, being careful not to push all of the sprinkles to the bottom.
• Microwave for another 40 seconds, until cooked through.
• Top with whipped cream and rainbow sprinkles, if desired.
• Serve immediately.
• Enjoy!

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.

Steps:

• Preheat oven to 325°.
• Pre-wash (8 pint-sized wide mouth canning jars) canning jars (be sure to use the kind that have no shoulders) in hot, soapy water.
• Rinse well, dry and let them come to room temperature.
• Grease insides of jar well.
• Beat together butter and half of sugar until fluffy.
• Add eggs and remaining sugar, vanilla and applesauce.
• Sift dry ingredients together and add to the applesauce mixture a little at a time: beat well after each addition.
• Pour one cup of batter into each jar and carefully remove any batter from the rims.
• Place jars in a preheated 325° oven and bake for 40 minutes.
• While cakes are baking, bring a saucepan of water to a boil and carefully add jar lids.
• Remove pan from heat and keep lids hot until ready to use.
• When the cakes have finished baking, remove jars from oven.
• Make sure jar rims are clean.
• (If they're not, jars will not seal correctly) Place lids on jars, and screw rings on tightly.
• Jars will seal as they cool.
• Cakes will slide right out when ready to serve.
• 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.
• DO NOT PLACE HOT JARS IN FREEZER!
• The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold.
• To enjoy the best flavor, try to eat all canned cakes within 6 months.