WARNING - NOT A SHELF STABLE PRODUCT. Breads and cakes baked at home in jars, sealed, and stored at room temperature present a risk for botulism. It should be frozen or eaten immediately -- never stored at room temperature in a sealed container. Can you please specify this in the recipe or unpost? I encourage bakers to refer to USDA food safety resources or their local extension offices: http://nchfp.uga.edu/questions/FAQ_canning.html#30 http://extension.psu.edu/food/preservation/faq/canned-breads-and-cakes
the only thing i would do differently is only fill the jars half way cause with a full cup my jars where over flowing in the oven
omg! best thing ever!! you can do this with any type of cake! I made pumpkin bread in a jar! super yummy! great gifting idea!