Reader tips for wiser living. Learn how to bake a cake in a jar.
Learn how to bake a cake in a jar. Canning and preserving food was a necessary part of survival for my grandparents, who lived and raised their family in rural Georgia more than 60 years ago. As a child, I loved the way those glorious Mason jars adorned my grandmother’s shelves — dark amber fig preserves, emerald pepper relish, ruby-red stewed tomatoes and golden pickled peaches.
When I read about cooking and preserving cakes in glass canning jars several years ago, I immediately thought of my grandparents. That year, as a tribute to them, I made several “cake in a jar” recipes to give to friends and family. They were a hit!
You can use any purchased cake mix or adapt a recipe to make the “cakes in a jar,” but follow these basic tips:
• Always use wide-mouth straight-sided glass canning jars.
• Lightly coat the inside with vegetable shortening or a nonstick cooking spray.
• Fill the jars half full with batter to allow room for the cakes to rise.
• Wipe batter from the mouth and sides of jars before cooking to ensure a good seal.
• Be cautious when removing the glass jars from the oven.
• Store in your refrigerator, or in the freezer for up to six months.
One of my favorite jar cake recipes is Georgia pecan cake with apple, served with a colossal scoop of vanilla bean ice cream. Enjoy!
See the Georgia Pecan Cake with Apple Recipe at the top of this article.
— Adairsville, Georgia
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