Gingerbread baked in a jar

1 Servings

Ingredients

Quantity Ingredient
2¼ cup All purpose flour
¾ cup Sugar
1 teaspoon Baking soda
½ teaspoon Baking powder
¼ teaspoon Salt
2 teaspoons Ground ginger
1 teaspoon Ground cinnamon
½ teaspoon Ground cloves
1 cup Margarine; softened
¾ cup Water, hot
½ cup Molasses

Directions

Preheat oven to 350 degrees (pan method) or 325 for jars.

Grease (use shortening) a 9x9x2 inch baking pan or 5 (12 oz) Kerr Quilted Crystal Jelly Jars (#14400-80400)--they MUST have straight sides, no buldges in the jars. Also, the jars will have to be sterilized first--boil them for 10 minutes, leave the lids and rings in the water until you're ready to use them; remove the jars and allow them to air-dry and cool before greasing. Use a pastry brush to grease the jars. DO NOT use Pam or Baker's Secret! In a large bowl combine flour, sugar, baking powder, baking soda, salt, ginger, cinnamon and cloves. Stir in margarine, water and molasses until well blended. Pour into prepared pan or divide equally among the 5 jars. Place jars on a cookie sheet or they'll tip over.

PAN METHOD: Bake in preheated 350 degree oven for 40-50 minutes or until cake tester inserted in center comes out clean. Cool slightly on wire rack.

JAR METHOD: Bake in a preheated 325 degree oven for 35-40 minutes or until cake tester inserted deep into the center of each jar comes out clean. Have your lids ready (HOT). Take one jar at a time from the oven (USE HEAVY DUTY MITTS--the jars ARE HOT!) and place a lid on, then the ring. Tightly screw on lids. Allow to cool on your counter top. You'll know when the jars have sealed, you'll hear a "plinking" sound. If you don't hear the sound, wait until the jars have cooled, then press down on the jar lids, they shouldn't move at all. Lynn Herrick, RFWK29A, Chicago, IL

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