- This topic has 1 reply, 1 voice, and was last updated February 15, 2006 at 7:17 pm by .
- February 15, 2006 at 7:17 pm #236052Liss
Gift: Caramel Nut Cake in a Jar
2 cups packed brown sugar
2/3 cup white sugar
1 cup butter, softened
2/3 cup milk
1 tablespoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup chopped walnuts
6 straight-sided wide-mouth pint canning jars with lidsDirections
1 Sterilize 6 (1 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).
Dry jars and let them come to room temperature.
insides of jar well.
2 In a medium bowl, sift together the flour, baking
powder, soda and salt. Set aside.
3 In a large bowl, cream sugars and butter with electric
mixer. Add eggs and mix well.
Add milk and vanilla and mix
4 Add flour mixture and blend with a large spoon. Gently
fold in nuts.
5 Place 1 cup batter into each of the greased one pint
wide mouth canning jars. Wipe any batter from rim.Place jars
sheet. Bake at 325 degrees F (165 degrees C) for 50 minutes or
toothpick inserted deep into center of cake comes out clean.
6 Make sure jar rims are clean. (If they’re not, jars
will not seal correctly).
While jars are still hot, place
lids on jars, and screw rings on tightly. Jars will seal as
they 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.
doesn’t move at all, it’s sealed.
7 Keep in refrigerator for prolonged storage.
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