- This topic has 1 reply, 1 voice, and was last updated May 27, 2018 at 8:17 pm by .
- May 27, 2018 at 8:17 pm #386541
For the Cake:
1 2-layer yellow cake mix (or white cake mix)
1 box instant vanilla pudding mix
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup rum
For the Glaze:
1/2 cup butter
1/4 cup water
1 cup sugar
1/2 cup rum
Preheat oven to 325.
Lightly grease six wide mouth one-pint canning jars. Place them on a sturdy-sided baking sheet.
Make cake batter by mixing ingredients for at least 2 min with an electric mixer. Fill jars halfway with batter.
Bake jar cakes for 45 min.
While cakes are baking, make the glaze by melting the butter in a pan. Stir in water and sugar. Boil for 5 min, stirring constantly.
Remove from heat and stir in rum. Place the pan on low to keep warm, if necessary, while canning jar cakes finish baking.
Before removing cakes from oven, test for doneness with a toothpick or wooden skewer. Once baked, remove baking sheet with cakes from oven.
With a meat fork, poke holes in cakes and pour warm glaze over hot cakes. Carefully with gloves, cover cakes with metal seals and lids. Screw lids on tightly, but not too tightly.
Within 15 to 20 min the canning jars will begin popping while creating an airtight vacuum.
Cakes have a two-month shelf life or can be frozen.
These are great gifts for any occasion and can easily be shipped to friends and relatives.
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