Prep 20 mins
Cook 1 hr 5 mins
Ever baked cakes in canning jars? It's neat! ANY quick bread-type cake can be baked in canning jars. Lighter cakes tend to fall once the jar seals. I usually bake one jar first -- you have to know how high the batter rises. I usually fill ONE jar 1/2 full then bake it to see how high it rises, then go from there. You don't want the cake to come out of the top of the jar, only to within 1/4 to 1/2 inch from the lip of the jar. Write it down on your recipe (how far you filled the jars)! Once you've established how high the cake rises, you can go from there. The first time around is a bit tricky because you won't know how many jars you'll need. MOST of the recipes I've tried I end up using around 8. Sterilize as many jars as you think you'll need and go from there. Make sure your LIDS are new, the rings don't ha ve to be As the jars do seal, the cakes are as moist as the day you put them into the jars--sometimes MORE SO. The baking times will vary.
- 2⁄3 cup shortening
- 1 1⁄2 teaspoons salt
- 2 2⁄3 cups sugar
- 3 cups flour
- 4 eggs
- 2⁄3 cup water
- 1 teaspoon cinnamon
- 3 cups apples, grated
- 2 teaspoons baking soda
- 2⁄3 cup raisins
- 1⁄2 teaspoon baking powder
- 2⁄3 cup nuts, chopped
- 2 tablespoons cornstarch
- 2 tablespoons butter
- 1⁄2 cup sugar
- 4 1⁄2 teaspoons fresh lemon rind, finely grated
- 1 pinch salt
- 2 tablespoons lemon juice
- 1 cup boiling water
- Mix the ingredients together in the order given.
- Sterilize 7 to 9 wide mouth pint jars and lids.
- Grease them with shortening.
- Fill the jars half full and bake on the middle wire wire rack in the oven.
- Bake for 45 minutes at 325 degrees.
- As soon as the cake is done, remove the bottles from the oven one at a time. Wipe the rim of the bottle clean with cloth and put on the hot sterilized Lids.
- Screw down the bands and let cool.
- Important-- do not use small mouth jars.
- Do not add any other ingredients.
- As the cake cools in the sealed jar, it will pull away from the sides of the jar and come out easily when ready to serve. Slice and serve with lemon sauce.
- In a pan, thoroughly stir together the corn starch, sugar, and salt. gradually stir in the boiling water, stirring constantly to keep it smooth.
- Continue stirring and cook over moderate heat until boiling.
- Boil gently for about 20 minutes.
- Remove from heat, add butter, lemon rind and juice. stir thoroughly.
- Serve hot over apple cake in a jar.
- This sauce is thicker and more tart than the usual lemon sauce.
Can't speak for the cake itself but this practice of sealing cakes in caning jars is no longer considered safe. Check out for yourself with http://foodsafety.cas.psu.edu/jar_bread.htm
I was searching for a lemon sauce and found the perfect one!! I did not make the cake recipe, will have to try that another time. I served the sauce over a wild blueberry cake, it was delicious!