How to Bake a Cake in a Jar

Learn how to bake a cake in a jar. Homemade holiday gifts are fun to make and even more fun to receive. You can make these unique cakes-in-a-jar for a festive holiday treat.

| December 2007/January 2008

  • You can bake this luscious Georgia pecan cake in a jar to give as a gift or to freeze for later use.
    You can bake this luscious Georgia pecan cake in a jar to give as a gift or to freeze for later use.
    Photo by Amber Lanier Nagle

  • You can bake this luscious Georgia pecan cake in a jar to give as a gift or to freeze for later use.

Reader tips for wiser living. Learn how to bake a cake in a jar.

Cake in a Jar Recipe

Georgia Pecan Cake with Apple Recipe

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



steve_75
3/22/2010 7:45:08 PM

I bake bread frequently in the 1 pint canning jars. I've measured the inside temperature of several loafs (jars) after baking. The max temp. that I've found is about 220F. To kill everything (Botulism) I believe you have to reach 240F. So for safety reasons I freeze or refrigerate the sealed jars. (Note: I bake for 29 minutes, at the 24 minute mark I add the rings with new lids and then put them back into the oven for 5 more minutes. This allows the ring/lid to be heated to high temperature and they are then screwed on tight after coming out of oven. Has worked well for me--no mold or problems after many months in fridge.


Heather_3
1/21/2009 10:47:02 AM

http://extension.usu.edu/files/publications/newsletter/Food_Safety_Bulletin_No__008_(2007).pdf There is sound reasoning here for not using this method but I wonder if the addition of warmed rum or bourbon after the cake is cooked and before the lid is put on would help solve the botulism problem. ;)


JENNIFER WILLIAMSON
12/26/2008 5:02:47 PM

I have used this method on several different occasions. I even shipped some to my husband in Kuwait for Christmas this year. They stay fresh and hold up great.







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