Cake - In a Jar!

Apple Cake in a Jar

This Christmas I had decided to do some cookie mixes in jars as presents for some of my friends and I came across this idea - cake that is baked and sealed in a jar. It looked like lots of fun and with Owen starting a new job - I thought these would be interesting to send with his lunchs. I found both recipes here on allrecipes.com, but changed the amounts to use 1/2 pint jars and make smaller batches as I was testing the recipes.

If doing this, remember to boil the jars you will be using for at least 15minutes before adding the batter, and boil the lids before putting them onto the jars. The rims need to be to allow the jars to seal.

!. Chocolate Cake - This was supposed to make 2 regular jam jars (1/2 pint) but I had enough batter to make 3.
INGREDIENTS
1/2 cup all-purpose flour
1/2 cup white sugar
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
2 tablespoons and 2 teaspoons butter
2 tablespoons water
1 tablespoon and 1-1/2 teaspoons unsweetened cocoa powder
2 tablespoons milk
1/2 egg, beaten
1/4 teaspoon vanilla extract

HOW TO
1. Sterilize 3 (1/2 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)
2. In a small bowl, mix flour, sugar, baking soda and cinnamon. Set aside.
3. 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.
4. Stir in Flour mixture and blend. Add milk, egg and vanilla and beat by hand until smooth.
5. Distribute evenly into the 3 prepared canning jars(Be sure not to fill the jars more than 1/2 full or the cake will rise above the rim).
6. 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.
7. 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.

Thanks to Holly and allrecipes.com for this recipe - It was delicious.

2. Apple Cake - This makes 4 regular jam jars (1/2 pint)
INGREDIENTS
2 tablespoons and 2 teaspoons butter
2/3 cup white sugar
1 eggs
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup all-purpose flour
2 tablespoons and 2 teaspoons water
3/4 cup grated apple
2 tablespoons and 2 teaspoons raisins

HOW TO:
1.Preheat oven to 325 degrees F (165 degrees C), sterilize the jars by boiling them in water.
2. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside.
3.Cream butter and sugar. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins.
3.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 30 minutes. While the cake is baking sterilize the lids and rings in boiling water.
4. 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 that do not seal should be kept in the fridge and eaten within a few days.

Jars should be eaten or kept in refrigerator for up to a week.

Thanks to Julie Wayment and allrecipes.com for this yummy creation.