Prep 10 mins
Cook 45 mins
Wonderful pint-size cakes baked right in the jar. Good for 6 months once sealed. Great as a gift or to make and have cakes around the house. If you like this, I will be posting many more check them out. Special Equipment: 8 pint-size canning jars, with lids and rings (smooth sides and wide mouth only so the cake will slide out)
- 2⁄3 cup shortening
- 2 2⁄3 cups sugar
- 4 eggs
- 1 1⁄2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 2⁄3 cup pecans (chopped) or 2⁄3 cup walnuts (chopped)
- 2⁄3 cup water
- 3 1⁄2 cups flour
- 2 cups diced strawberries
- Cream shorting and sugar; add the eggs, baking powder, baking soda, salt, and spices.
- Add the water alternately with the flour. Stir in nuts and strawberries.
- Grease 8 pint size jars that have been washed in hot soapy water and allowed to dry (grease by using a brush dipped in melted shorting). Fill each jar 1/2 full of batter, wipe the rim and bake in a 325°F oven on a cookie sheet for 35 to 45 minutes.
- Meanwhile, bring water to a boil in a large pot. Once it’s boiling, turn it off and add the lids and rings. Let stay in hot water for 10 minutes or more. Do not remove until ready to use.
- When cakes are done, remove jars one at a time. Wipe the rim and place the lid on top. Screw the ring on tight and allow to rest until completely cool. The jars will seal on their own as they cool.
- Makes 8 pint size jars, and will store up to 6 months in a cool dry place.
- If giving as a gift, cover lid with pretty fabric and attach a card with the name of cake, date made, and expiration date. If not for a gift, just write it on the lid with a marker.
- When ready to eat, if cake does not come out easily, run under hot water for a few seconds or microwave for 2 seconds with the lids removed.
- Store in refrigerator once opened and eat with in 2 days.
- Recipezaar Editor Note: Additional information from Clemson University Cooperative Extension Service regarding canning safety for breads and cakes.
- "These products are not recommended for canning. Choose recipes that you can freeze. In fact, most of these products are not really “canned.” The directions call for baking in the jar and then closing with a canning lid. Many recipes for quick breads and cakes are low acid and have the potential for supporting the growth of bacteria like Clostridium botulinum if it is present inside the closed jar. You will see these products made commercially; however, additives, preservatives and processing controls not available for home recipes are used. Canning jar manufacturers also don’t endorse baking in their canning jars.