Spice Cake In A Jar Recipes

Steps:

• Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
• Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
• Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

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:

• 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.

Steps:

• Preheat oven to 325°F.
• Sterilize 8 (12 oz) Ball Quilted Crystal Canning Jars (14400-81400), lids and rings by boiling them for 10 minutes.
• Leave the lids and rings in the hot water until you're ready to use them; remove jars and allow the jars to air-dry and cool.
• Prepare the batter in the meantime.
• Using a pastry brush, brush the inside of the cooled jars with shortening (DO NOT use Pam or Baker's Secret); set aside.
• Coarsely chop the raisins and walnuts; set aside.
• Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a large bowl.
• Add raisins and walnuts; toss to lightly combine.
• In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes).
• Gradually beat in the sugar until thick and light.
• At low speed, beat in the oil and pumpkin; blend well.
• Gradually stir in the flour mixture until well blended.
• Divide among the 8 canning jars (should be slightly less than 1/2 full.
• Wipe the sides of the jar off (inside/ outside) in case you slop or it'll burn.
• Place jars onto a cookie sheet or they'll tip over.
• Bake 35 to 40 minutes or until a pick inserted into the center of each jar comes out clean.
• Have your lids and rings ready.
• Take one jar at a time from the oven; place a lid and ring on and screw down tightly.
• Use HEAVY-DUTY mitts--the jars are HOT! Place the jars onto your counter top too cool.
• You'll know when they've sealed, you'll hear a "plinking sound".

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as a Bundt®).
• Whisk flour, sugar, baking soda, cinnamon, salt, nutmeg, and cloves in a bowl until thoroughly combined. Mix apple pie filling, eggs, vegetable oil, and vanilla extract into dry ingredients to make a batter; stir in walnuts. Pour batter into prepared tube pan.
• Bake in the preheated oven until cake is lightly browned and a toothpick inserted into the middle comes out clean or with moist crumbs, about 1 hour. Cool cake thoroughly in pan, at least 1 hour, before removing pan.

Steps:

• Cream sugar and butter.
• Add eggs, beat for 1 minute.
• Mix dry ingredients.
• Add to creamed mixture alternately with buttermilk.
• Beat for 1 minute.
• Pour into greased and floured 9x13 pan.
• Bake at 350* for 40 minutes.

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:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside.
• Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts.
• Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
• As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes 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.
• Jars should be eaten or kept in refrigerator for up to a week.

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:

• 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.

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.