Jar cake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Half-pint straight sided | |
| Jelly jars w/metal rings | ||
| 2 | cups | Plain flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ¾ | cup | Sugar |
| ½ | cup | Butter |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla |
| 1 | cup | Buttermilk |
| 1 | 10oz. jar Maraschino | |
| Cherries drained and | ||
| Chopped (approx. 1 cup) | ||
| 1 | cup | Chopped pecans |
Directions
Directions:
Grease jelly jars. Mix together flour, salt, and soda. In large bowl beat sugar, butter, eggs, and vanilla on medium speed until light and fluffy. Add flour mixture and buttermilk alternately to butter mixture beating just till blended after each addition. Fold in nuts and cherries.
Pour about ⅔ cup batter into each jar. Cover with foil. Place jars on rack in large pot with 1 in. simmering water. Cover and steam about 30 min.
or till a toothpick in center comes out clean. Cool cake in jars 10 min.
Remove cake from jars, cool completely. Wash jars; replace cakes. Spread tops of cakes with white icing. Secure the metal rings to jars.
Hope this answers your question. These unique little cakes would be nice gifts to neighbors, teachers, and friends during the holidays. The tops of the frosted cakes could be decorated to suite the occasion.
This recipe comes from Better Homes and Gardens Creative Cake Decorating (pg. 61).
Posted to MM-Recipes Digest by DENISE ROUNDS on Sep 14, 98