Baking 101

daiseymae2
Cake in a jar recipes?
July 16, 2011 at 2:08 AM
Anyone have some good cake in a jar recipes?

Replies

  • 4kidz916
    July 16, 2011 at 8:58 AM

    I'm pretty sure I've seen a post about these in the recipe forum.  I've also seen them on Paula Deen's website.

  • 4kidz916
    July 16, 2011 at 9:30 AM

    Here's one for spice cake in a jar

    Spice Cake in a Jar

    From Cooking with Paula Deen, Paula Deen's Holiday Baking 2007

    Spice Cake in a Jar
    Ingredients
    1. 1 tablespoon shortening, melted
    2. 2 1/4 cups all-purpose flour
    3. 1 cup sugar
    4. 1 teaspoon baking soda
    5. 1 teaspoon ground cinnamon
    6. 1/2 teaspoon baking powder
    7. 1/2 teaspoon ground nutmeg
    8. 1/2 teaspoon ground mace
    9. 1/4 teaspoon salt
    10. 1 cup chopped pecans
    11. 1 cup golden raisins
    12. 3/4 cup milk
    13. 1/2 cup butter, melted
    14. 1/3 cup honey
    15. 1/3 cup sour cream
    16. 1 large egg
    17. 1 teaspoon vanilla extract
    Instructions
    1. Preheat oven to 325°. Brush five (12-ounce) sterilized canning jars with melted shortening. Place jars on a baking sheet; set aside.
    2. In a large bowl, combine flour, sugar, baking soda, cinnamon, baking powder, nutmeg, mace, and salt. Stir in pecans and raisins. In a separate bowl, combine milk, butter, honey, sour cream, egg, and vanilla; whisk until smooth. Combine milk mixture with flour mixture, stirring to combine well.
    3. Evenly divide batter between jars, filling each jar approximately half full.
    4. Bake for 40 to 45 minutes, or until a wooden pick inserted in center comes out clean. Using kitchen towels, remove one jar at a time from oven, and carefully place lid and ring on each; screw lids on tightly. Cool jars on countertop. Once jars have sealed, store in a cool place for up to 1 year.
    Makes 5 jars
  • 4kidz916
    July 16, 2011 at 9:30 AM

    Chocolate Cake in a Jar

    From Cooking with Paula Deen, Paula Deen's Holiday Baking 2007

    Chocolate Cake in a Jar
    Ingredients
    1. 2 cups all-purpose flour
    2. 2 cups sugar
    3. 1 teaspoon baking soda
    4. 1/4 teaspoon salt
    5. 2/3 cup butter, melted
    6. 1/2 cup water
    7. 6 tablespoons unsweetened cocoa powder
    8. 1/2 cup buttermilk
    9. 2 large eggs, beaten
    10. 1 teaspoon vanilla extract
    Instructions
    1. Preheat oven to 325°. Brush five (12-ounce) sterilized canning jars with melted shortening. Place jars on a baking sheet; set aside.
    2. In a large bowl, combine flour, sugar, baking soda, and salt. In a separate bowl, combine butter, water, and cocoa powder; whisk until smooth. Add butter mixture to flour mixture, whisking to combine well. Stir in buttermilk, eggs, and vanilla; whisk until smooth. Evenly divide batter between jars, filling each jar approximately half full. Bake for 35 to 40 minutes, or until a wooden pick inserted in center comes out clean. Using kitchen towels, remove one jar at a time from oven, and carefully place lid and ring on each; screw lids on tightly. Cool jars on countertop. Once jars have sealed, store them in a cool place for up to 1 year.
  • 4kidz916
    July 16, 2011 at 9:31 AM

    PRINT PREVIEW

    Brandied Cherry Cupcakes

    Brandied Cherry Cupcakes

    By Stefani Pollack

    While most people on your holiday list would love the gift of cupcakes, they’re hard to gift-wrap.  Cupcakes baked in mason jars don’t need wrapping!  Simply decorate the jar with ribbon and a spoon and you’ve got an inexpensive present that is sure to please.  But, even if you don’t have mason jars on hand, these brandied cherry cupcakes with chocolate chip buttercream frosting are worth a try.  Be ready for requests to make them a yearly holiday tradition.

    Yield: 18 cupcakes

    Brandied Cherry Syrup Ingredients:
    2 15-ounce cans of cherries in heavy syrup
    ½ cup brandy

    Directions:
    Combine ingredients in a medium-sized saucepan.
    Bring to a boil and then reduce heat to medium-low.
    Simmer for fifteen minutes.

    Use a sieve to strain out the cherries.  Reserve both the syrup and cherries.

    Cupcake Ingredients:
    2 cups all-purpose flour
    1 ½ teaspoon baking powder
    ½ teaspoon baking soda
    ¾ cup unsalted butter, room temperature
    1/3 cup sugar
    1/3 cup honey
    2 eggs
    2/3 cup milk
    Brandied cherry syrup from above
    Brandied cherries from above
    18 half pint mason jars

    Directions:
    Preheat oven to 350 F.
    In a medium-sized mixing bowl, whisk flour, baking powder, and baking soda.
    In another medium-sized bowl, beat butter, sugar, and honey until well combined.
    Beat eggs and milk into the butter mixture.
    Alternately fold the flour mixture and 2/3 cup of the cherry syrup into the wet ingredients.
    Fold in all of the brandied cherries.

    Scoop ¼ cup of batter into each mason jar.

     

    Carefully place the jars in a roasting pan and pour enough hot water up the sides of the pan to 1/2”.
    Bake for 25 minutes or until a toothpick comes out dry.

    Remove from oven and pour 1 tablespoon of cherry syrup into each jar.  The cupcake will absorb the syrup.

    Frosting Ingredients:
    1 cup unsalted butter, room temperature
    3 cups powdered sugar
    4 teaspoons vanilla bean paste
    2 tablespoons milk
    ¾ cup mini chocolate chips

    Directions:
    Mix butter and powdered sugar until light and fluffy.
    Mix in vanilla bean paste and milk until fully combined.
    Fold in chocolate chips.
    Pipe onto cooled cupcakes.

    Seal the jars.

    Cupcakes should be eaten within two days of baking. We do not promote eating them after two days. Great for a party!

  • Cafe Veronica
    July 17, 2011 at 11:29 AM

    I used this recipe recently to send cakes to my husband overseas =)

    Recipe

    For this recipe you’ll need:

    6 pint-sized (16 oz) glass jars with lids and rings
    1 package cake mix of your choice, along with any ingredients needed for the mix
    Grease or cooking spray to grease the jars
    Cookie sheet to set jars on

    Directions:

    Prepare the cake according to package instructions, or use any cake recipe of your choice.

    1. In pint sized jars, put about 1 cup of batter in each greased jar. Fill them up half way. Make sure to keep the rims of the jars
      clean. Put in preheated oven 350 degrees F (175 degrees C). Place jars on
      a cookie sheet to keep from tipping over while baking.
    2. Bake for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean.
    3. While they are baking, have your jar lids boiling in a pan of water. When the cake is done, take one
      jar out at a time and add the hot lid and screw on your jar ring and let
      set and cool.
    4. It will seal as it cools. 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.
    5. After it cools it will pull away from the jar and when you are ready to eat, pop open the lid and
      enjoy.
    6. Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored in
      a freezer.

    This recipe is from AllRecipes.com, and for the full article go to: http://allrecipes.com//Recipe/cake-in-a-jar/Detail.aspx


  • nanabaker
    July 25, 2013 at 7:34 PM

    Does anyone have experience with making these ahead for a special event (like a wedding reception), and can tell me how far ahead they can be made as well as  what to do to keep them fresh till the event, especially if refrigeration is not available??  So many recipes look scrumptuous but also require refrigeration.

     Please help, and thank you!!

    nanabaker

  • model1000mom
    August 13, 2013 at 2:13 PM

    I have wanted to try this and am a fraid that I wouldnt cook it enough or too much. I need a new oven to be honest. They look so cute and fun though.

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