Best Pumpkin Cake In A Jar Recipes
PUMPKIN SPICE CAKE IN JARS
Recipes for Cakes Baked In Jars Ever baked cakes in canning jars? It's neat! ANY quick bread-type cake can be baked in canning jars. Lighter cakes tend to fall once the jar seals. I usually bake one jar first -- you have to know how high the batter rises. I usually fill ONE jar 1/2 full then bake it to see how high it rises, then go from there. You don't want the cake to come out of the top of the jar, only to within 1/4 to 1/2 inch from the lip of the jar. Write it down on your recipe (how far you filled the jars)! Once you've established how high the cake rises, you can go from there. The first time around is a bit tricky because you won't know how many jars you'll need. MOST of the recipes I've tried I end up using around 8. Sterilize as many jars as you think you'll need and go from there. Make sure your LIDS are new, the rings don't ha ve to be As the jars do seal, the cakes are as moist as the day you put them into the jars--sometimes MORE SO. The baking times will vary.
Provided by Tonkcats
Categories Dessert
Time 50m
Yield 8 jars, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- Sterilize 8 (12 oz) Ball Quilted Crystal Canning Jars (14400-81400), lids and rings by boiling them for 10 minutes.
- Leave the lids and rings in the hot water until you're ready to use them; remove jars and allow the jars to air-dry and cool.
- Prepare the batter in the meantime.
- Using a pastry brush, brush the inside of the cooled jars with shortening (DO NOT use Pam or Baker's Secret); set aside.
- Coarsely chop the raisins and walnuts; set aside.
- Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a large bowl.
- Add raisins and walnuts; toss to lightly combine.
- In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes).
- Gradually beat in the sugar until thick and light.
- At low speed, beat in the oil and pumpkin; blend well.
- Gradually stir in the flour mixture until well blended.
- Divide among the 8 canning jars (should be slightly less than 1/2 full.
- Wipe the sides of the jar off (inside/ outside) in case you slop or it'll burn.
- Place jars onto a cookie sheet or they'll tip over.
- Bake 35 to 40 minutes or until a pick inserted into the center of each jar comes out clean.
- Have your lids and rings ready.
- Take one jar at a time from the oven; place a lid and ring on and screw down tightly.
- Use HEAVY-DUTY mitts--the jars are HOT! Place the jars onto your counter top too cool.
- You'll know when they've sealed, you'll hear a "plinking sound".
Nutrition Facts : Calories 377.9, Fat 19.8, SaturatedFat 2.8, Cholesterol 46.5, Sodium 327, Carbohydrate 48.1, Fiber 2.4, Sugar 31.6, Protein 4.9
PUMPKIN CAKES IN A JAR
Cute little pumpkin cakes baked right in a jar. Great for gifts or to make and store around the house. They last up to 6 months once baked and sealed. If you like this, I will be posting many more so check them out. Special Equipment: 8 pint size canning jars with lids and rings (smooth sides and wide mouth only so the cakes will slide out).
Provided by southern chef in lo
Categories Dessert
Time 55m
Yield 8 jars
Number Of Ingredients 13
Steps:
- Cream the shortening and the sugar together. Add the eggs, baking powder, soda, salt, and spices. Add water alternately with flour. Stir in nuts and pumpkin. Wash the 8 pint size jars in hot soapy water and allow to dry. Next grease them using a brush dipped in melted shortening.
- Fill each jar 1/2 full of batter and wipe the rims clean. Bake on middle rack on cookie sheet at 325°F for 35 to 45 minutes.
- Meanwhile bring pot of water to boil. Once it boils turn it off. Place the lids and rings in the water and let sit in water until ready to use. When the cakes are done, remove the jars one at a time and place the lid on (don't worry about wiping away the water, the added moisture will not hurt the cakes). Add ring and screw the lid on tightly. Let rest until cooled completely. Jars will seal on their own as they cool. Makes 8 pint size jar cakes that will last up to 6 months.
- If giving as a gift, cover lid with pretty fabric and attach a card giving name of cake, date made, and expiration date.
- If not for a gift, just write the info on lid with a marker.
- When ready to eat, if cake does not come out easy just run under hot tap water for a few seconds or place in microwave with the lid removed for 2 seconds. Eat within 2 days after opening and store in refrigerator after it is opened.
- Recipezaar Editor Note: Additional information from Clemson University Cooperative Extension Service regarding canning safety for breads and cakes.
- http://hgic.clemson.edu/PDF/HGIC3051.pdf.
- "These products are not recommended for canning. Choose recipes that you can freeze. In fact, most of these products are not really "canned." The directions call for baking in the jar and then closing with a canning lid. Many recipes for quick breads and cakes are low acid and have the potential for supporting the growth of bacteria like Clostridium botulinum if it is present inside the closed jar. You will see these products made commercially; however, additives, preservatives and processing controls not available for home recipes are used. Canning jar manufacturers also don't endorse baking in their canning jars.
PUMPKIN CAKE IN A JAR
This is a spin on the Mix in a jar recipes. Instead of putting it in a jar and give as a gift. You bake it in a jar. Then you can give the baked gift to friends or is great for the kids who are always saying "His piece is bigger".
Provided by Stormy Stewart
Categories Cakes
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 325 degrees F. Grease 8 wide-mouth pint jars.
- 2. Cream the shortening and sugar together; beat in eggs, pumpkin, and water. Set aside.
- 3. Sift the flour, baking powder, salt, spices, and baking soda together; add to pumpkin mixture and stir well. Stir in nuts. Pour into jars, filling 1/2 full.
- 4. Bake jars set upright on a baking sheet for about 45 minutes or until done. Remove from oven. While still warm, place waxed paper on top of each cake and place lid on jar. Cakes will slide out easily when they have cooled.
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