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Holiday Bread in a Jar
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this is a wonderful gift.
Special Equipment: 8 pint-size canning jars, with lids and rings (smooth sides and wide mouth only so the cake will slide out)
2/3 cup shortening
2-2/3 cups sugar
4 eggs
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon of ground orange rind
2/3 cup orange juice
2/3 cup pecans or walnuts (chopped)
1 can cranberry sauce
3-1/2 cups flour
Cream the shortening and sugar,add the eggs,baking powder,soda,salt and spices. Add water alternately with the flour. Stir in the nuts and can of cranberry sauce.
Grease 8 pint size canning jars that have been washed in hot soapy water and dried. (grease them by using a brush dipped in melted shortning) Fill each jar 1/2 full, wipe the rim clean and bake in a 325 degree oven for 35 to 45 minutes [bake on cookie sheet on middle rack] meanwhile Bring water to a boil in large pot. Turn off heat when water begins to boil. Place the lids and caps in the water and let sit for 10 minutes or more. Leave the lids in the hot water till ready to use.
When the cakes are done remove the jars one at a time. Wipe the rim and quickly add lid. No need to wipe off water from lid, the added moisture will not hurt the cake. Screw lids on tightly and let rest on towel until completely cool. Jars will seal as they cool.
Makes 8 pint size jar cakes- stores up to 6 months in cool dry place.
If giving as a gift, top with pretty fabric and attach a card with name of cake,date made, and expiration date.
If not for a gift, just write the info on the lid with a permanent marker.
When ready to use, if cakes do not slide out easily, just run jar under hot water for a few seconds or microwave with lids removed for 2 seconds.
6 pint size jar cakes change to: US Metric pint size jar cakes
55 minutes 10 mins prep time 45 mins cook time
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