Layered Snacking Cake in a Quart Jar

1 cup sugar
1/2 cup chocolate chips
1 cup coconut, loosely measured
1 cup chopped pecans
1/2 cup chopped dates
1 3/4 cup flour mixed with 1 teaspoon baking soda

Layer ingredients in a wide mouth quart canning jar in the order they are given. Starting with sugar. Press each layer firmly in jar. Add flour to top of jar a little at a time, pressing after each portion. Decorate jar lid.
Makes 1

Snacking Cake

Empty contents of jar into a large bowl. Blend dry ingredients together with your hands.

Add 1 stick of room temperature margarine and 2 eggs and 1/2 cup milk.

Mix until well blended. This is a stiff batter.

Spread batter in well sprayed 8 or 9 inch square pan.

Bake 55 minutes at 325 degrees.

Lemon Poppy Seed Cake Mix

This cake is delightful with its lemony flavor and the added crunch of poppy seeds.

1 1/2 cups sugar
3 cups cake flour
1 1/2 tsp. baking powder
1/4 cup poppy seeds

Combine all the ingredients in a large mixing bowl. Blend with a wire whisk. Store the mix in an airtight container.

Attach this to the Jar
Lemon Poppy-Seed Cake

3/4 cup butter
6 eggs
1/3 cup milk
1 tsp. vanilla extract
1 tsp. lemon extract (not lemon juice)
Zest of 1 lemon
1 pkg. Lemon Poppy-Seed Cake Mix

Glaze:
1/2 cup sugar
1/2 cup lemon juice

Preheat oven to 350 degrees F. Butter an 8- to 9-cup Bundt pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating after each addition. Add the milk, extracts, and lemon zest. The mixture will look curdled. Add the Cake Mix, and continue to beat on medium speed for 3 to 4 minutes until mixture is smooth. Pour the batter into greased pan and bake for 45 to 55 minutes. Glaze: Combine sugar and lemon juice in a small saucepan over medium heat, and bring to boil for 3 minutes. When cake is removed from oven, poke cake all over with a wooden skewer and brush glaze over cake. Let the cake stand for 1 hour and remove from pan to cool on a wire rack. Wrap the cake in plastic wrap.

Liqueur Cakes

Cakes
8 eggs
2 2/3 cups sugar
3 1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 cup heavy cream
1 vanilla bean OR 1 tsp. vanilla extract
3/4 cup melted butter, cooled to room temperature

Syrup
3 cups sugar
3/4 cup light corn syrup
1 1/8 cup water 1 3/4 C liqueur of choice (see below)

Optional Liqueurs & Toppings
1/3 cup toasted almonds (for Amaretto cake)
2 T grated orange zest (for Grand Marnier Cake)
1/3 cup chopped toasted hazelnuts (for Frangelico cake)
rum and brandy while not really liqueurs, also work well in these cakes

These cakes make wonderful gifts or are great to serve to guests in your own home. You can store them up to two weeks in a cool place. They also freeze exceedingly well, which is a good excuse to make extra so you can have them anytime.

Makes 4 Loaves (8 in. X 3 3/4 in.)

Preheat oven to 350° F. Grease and flour 4 loaf pans.

Split open vanilla bean and scrape seeds into cream. Drop pod into cream
and heat until scalding. Let cool.

Whisk together the eggs, sugar and salt until well blended.

Sift the flour and baking powder together. Whisk the sifted dry ingredients into the egg/sugar mixture just until blended. Remove (and discard) the vanilla bean pod from the cream, and whisk cream into the batter. Gently mix in the melted butter, pour batter into the prepared loaf pans and bake for 50-60 minutes or until golden brown and a cake tester comes out clean.

While cake is baking, prepare syrup by combining sugar, water and corn syrup in a heavy saucepan. Stir mixture over medium-high heat until it comes to a simmer. Continue to heat (WITHOUT FURTHER STIRRING or your finished product will have sugar crystals!) until mixture comes to a full boil. Cover (also important to avoid those nasty sugar crystals) and continue to boil until all sugar is dissolved and liquid is clear, about a minute. Remove from heat and let cool for about 5 minutes. Stir in liqueur.

After removing cakes from the oven, allow them to cool in pan for about 5 minutes. Run a knife around the edges of the pan and turn cakes out, then immediately return cakes to pans. Use a thin wooden skewer to poke numerous holes into the cake, about 1 inch apart. The holes should go all the way from the top to the bottom of the cake. Pour 1/4 syrup mixture over each cake and, if desired, sprinkle with optional toppings. Let cool until the cakes have absorbed the syrup. Remove from pans.

Note: If giving these cakes as gifts, use disposable aluminum foil loaf pans and give the cake in the pan.

One Pan Cake Mix

In quart jar layer ingredients in this order:

2 1/2 cups All purpose flour
1/2 cup dry cocoa
1 1/2 cups sugar
2 tsp. baking soda
1/2 teaspoon salt.

Put these instructions:
Empty contents of jar into 12 x 8 baking pan. Stir until well blended. Make 3 wells in the mixture. Pour 2/3 cups oil in one. Pour 2 Tbsps. Cider vinegar (yes vinegar) in the second and 1 Tbsp vanilla in the third. Pour in 2 cups water and stir with a fork until well blended. Spread into an even layer. Bake at 350 degree oven for 35 to 40 minutes. Sprinkle with powdered sugar or frost with your favorite frosting.

Peach Crumb Cake

Peach Crumb Cake Mix:

3/4 cup sugar
3/4 cup quick oats
3/4 cup brown sugar
2 cups flour
2 tsp. baking powder
1/2 tsp. salt

Layer the ingredients in the order given into a wide mouth 1-quart canning jar. Pack each layer into place before adding the next ingredient.

Attach a gift tag with the following mixing and baking instructions:

Peach Crumb Cake

1 jar Peach Crumb Cake Mix
3/4 cup butter or margarine
1 (29 oz.) can peach pie filling

Preheat oven to 350 degrees. Empty contents of jar into a mixing bowl, stirring to combine. Melt butter and stir into dry ingredients to form a crumbly mixture. Press half of the crumbs into a greased 9 x 13 inch pan and top with peach pie filling. Sprinkle remaining crumb mixture over filling. Bake for 30 to 35 minutes.

Pina Colada Jar Cakes

1 (20 ounce) can unsweetened crushed pineapple
1 (4 ounce) stick plus 3 tablespoons unsalted butter, softened
3 1/2 cups packed light brown sugar
4 eggs
1/2 cup dark rum
3 1/3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup sweetened flaked coconut

Preheat oven to 325 degrees F.

Before starting batter, wash 8 (1-pint) wide-mouth canning jars with lids in hot, soapy water and let them drain, dry, and cool to room temperature. Generously grease insides of jars.

Drain crushed pineapple for about 10 minutes in a colander, reserving juice. Purée drained pineapple in a food processor. Measure out 1-1/2 cups purée, adding a little juice if necessary to make 1-1/2 cups. Set purée aside. Discard remaining juice or reserve for another use.

With an electric mixer, beat together butter and half of brown sugar until light and fluffy. Beat in eggs, then remaining sugar. Beat in pineapple purée and rum and set aside. Sift together flour, baking powder and baking soda. Gradually add to pineapple mixture in thirds, beating well after each addition to make a thick batter. Stir in coconut. Spoon 1 level cupful of batter into each jar. Carefully wipe rims clean, then place jars in center of preheated oven. Bake 40 minutes.

About 10 minutes before cakes are done, bring a medium saucepan of water to a boil. Put in jar lids, cover, and remove from heat. Keep lids in hot water until they're used. When cakes are done, remove jars from oven. If jar rims need cleaning, use a moistened paper towel. Carefully put lids and rings in place, then screw tops tightly shut. Place jars on a wire rack; they will seal as they cool.

Pound Cake in a Jar

1/2 pound (2 sticks) unsalted butter, softened
1 1/3 cups sugar
3 large eggs, plus 3 large egg yolks, room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons water
1/2 teaspoon salt
1 1/2 cups plain cake flour

1. Adjust oven rack to middle position; preheat oven to 350 degrees. Grease eight or more pint-size Mason jars, reserving the two-piece lids.

2. Cream butter in bowl of electric mixer at medium-high speed until smooth, about 15 seconds. Gradually add sugar and beat until light and fluffy and almost white, 4 to 5 minutes, stopping occasionally to scrape down sides of bowl.

3. Mix whole eggs, egg yolks, vanilla and water in a measuring cup with a spout. With mixer running on medium-high, slowly drizzle in egg mixture until well incorporated. Beat in salt.

4. With a spatula, gently fold in 1/2 cup of the flour by hand until incorporated. Repeat twice, using 1/2 cup flour at a time, until all flour is incorporated.

5. Place 1 cup of batter in each jar (filling each jar halfway). Be sure to keep rims of jars clean, wiping batter off them as needed. Place jars on a baking sheet, spaced an inch or two apart and not touching. Carefully transfer to the oven. Bake 30 to 35 minutes, or just until a toothpick inserted in the center comes out clean. Meanwhile, sterilize jar lids in boiling water.

6. To each baked cake, screw on the two-piece lid. Jars will seal as they cool, producing a 'ping' sound. To check the seal, press on the top of a lid after the jars have completely cooled. If the lid doesn't move, it's sealed. Once cooled, the cakes will pull away from the sides of the jar, and be ready to eat.

7. Sealed jars can be stored at room temperature with other canned goods. Cake should be safe to eat as long as the jars remain vacuum-sealed and free from mold. Unsealed jars should be refrigerated and eaten within two weeks.

Pumpkin Cakes in a Jar

Special Equipment: 8 pint size canning jars with lids and rings (smooth sides and wide mouth only so the cakes will slide out).
Makes 8 jar cakes.

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 cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground ginger
2/3 cup water
2 cups canned pumpkin (not pumpkin pie mix)
3 1/2 cups flour
2/3 cup pecans or walnuts chopped (optional)

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 pastry 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 information on the 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's opened.

Pumpkin Spice Cake in Jars

1 cup seedless raisins
1 cup walnuts
2 cups flour
2 teaspoons baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cloves
2 teaspoons ground cinnamon
1 teaspoon ground ginger
4 eggs
2 cups sugar
1 cup oil
16 ounces canned pumpkin

Preheat oven to 325ºF. Sterilize 8 (12 oz) Ball Quilted Crystal Canning Jars, 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.

Red Velvet Cake Mix

3 c. white flour
2/3 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt

Layer ingredients in a wide-mouth 1-quart canning jar in order given. Press each layer firmly in place before adding next ingredient.

Recipe to attach to jar:

Red Velvet Cake

2/3 c. mayonnaise
3 c. white sugar
3 eggs
1 tbsp. vanilla
2 c. applesauce, unsweetened
2 tsp. red food coloring

Beat together mayonnaise and half of sugar until fluffy. Add eggs, remaining sugar, vanilla, food coloring and applesauce. Sift together dry ingredients and add to applesauce mixture a little at a time: beat well after each addition. Pour one cup of batter in each jar and carefully remove any batter from the rims. Place jars in a preheated 325° oven and bake for 40 minutes. While cakes are baking heat jar lids until ready to use. Remove cakes from oven one at a time clean rims add lid and bands. Jars will seal as they cool. Makes 8 pint jars.

Spiced Apple Cake Mix in a Jar

3 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon powdered vanilla
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped nuts
1/2 cup golden raisins

Combine and blend ingredients in a medium bowl. Store in a jar or airtight container.

Attach the following to the jar on a gift tag:

Spiced Apple Cake

Serves 8 to 10

Contents of Spice Apple Cake Mix container
1 1/2 cups canola oil
3 large eggs
3 cups chopped apples

Preheat oven to 350 degrees F and grease a tube or Bundt pan. Place the spiced apple cake mix into a large mixing bowl. Make a well in the center of the mix; add the oil, eggs, and apples. Stir until mixture is smooth. Pour into the prepared pan and bake for 1 hour and 10 minutes, or until a wooden pick inserted into the center comes out clean. Cool; remove from the cake pan.

Spiced Apple and Pecan Cake in a Jar

2 cups grated apples or apple sauce
1/2 cup pecans, chopped
2/3 cup shortening
3 1/3 cup sugar
4 eggs
3 1/3 cup flour
1/2 tsp baking powder
2 tsps baking soda
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp salt
1 cup raisins

Preheat oven to 325 degrees F. Grease 8 wide-mouth pint canning jars with melted shortening. Use a brush and avoid getting grease on the jar rims.

In the bowl of your home-style mixer, cream shortening and sugar on medium-high speed. Beat in eggs and apples or applesauce. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, cloves and salt and blend into the creamed shortening mixture. When well blended, add raisins and pecans.

I suggest using a large-mouth funnel for filling the jars. This will keep any batter from dripping along the outside of the jars. Divide the batter evenly between the pint jars. The jars will be more than half full.

Place the open jars on a large, heavy-duty cookie sheet and bake about 1 hour. While cake is baking, boil the lids in water for 10-15 minutes. When cake jars are done, quickly remove one hot jar at a time and clean its sealing edge with a dry towel to remove any residue or oil.

Immediately apply and firmly tighten a 2-piece wide-mouth canning lid. The lid will form a vacuum seal as the jar cools. Jars of cooled cake may be stored on the pantry shelf with other canned foods or may be placed in the freezer. The cake is safe to eat as long as jars remain vacuum sealed and free of mold growth.

NOTE: If this jar is kept in a dark, cool pantry it can last 6 months to a year, minimum. Just make sure the seal remains unbroken.

MAKES: 8 (1-pint) Cakes

Strawberry Cakes in a Jar

Great as a gift or to make and have cakes around the house. 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
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2/3 cup pecans or walnuts (chopped)
2/3 cup water
3 1/2 cups flour
2 cups of diced strawberries

Cream shorting and sugar. Add the eggs, baking powder, baking soda, salt and spices.

Add the water alternately with the flour.
Stir in nuts and strawberries.

Grease 8 pint size jars that have been washed in hot soapy water and allowed to dry (grease by using a brush dipped in melted shorting).

Fill each jar 1/2 full of batter. Wipe the rim and bake in a 325°F degree oven on a cookie sheet for 35 to 45 minutes.

Meanwhile bring water to a boil in a large pot. Once it begins to boil turn it off and add the lids and rings. Let them stay in hot water for 10 minutes or more. Do not remove until ready to use.

When cakes are done remove jars one at a time. Wipe the rim and place the lid on top. Screw the ring on tight and allow to rest until completely cool. The jars will seal on their own as they cool.

Makes 8 pint size jars and will store up to 6 months in a cool dry place.

If giving as a gift cover lid with pretty fabric and attach a card with the name of cake, date made and expiration date. If not for a gift just write it on the lid with a marker.

When ready to eat if cake does not come out easy run under hot water for a few seconds or microwave for a few seconds with the lids removed.

Store opened jars in refrigerator once opened and eat within 2 days.

Summertime Pint-Sized Cake

2/3 c. shortening
2 2/3 c. sugar
4 eggs
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/8 tsp. ground ginger
2/3 c. water
3 1/2 c. flour
2/3 c. nuts (pecans or walnuts)
2 cups grated zucchini (or yellow squash, or a combination of the two)

Cream shortening and sugar. Add eggs, baking powder, baking soda, salt, and spices. Add water alternately with flour. Stir in nuts and zucchini.

Pour mixture into 8 greased wide mouth, tapered canning/freezing jars filling each 1/2 full. Bake at 325 degrees for 35 to 45 minutes. Meanwhile, bring pot of water just to the boil. Label each canning jar lid with the name of the bread, date, and expiration date (use a Sharpie permanent marker). Place lids in hot water and let soak at least 10 minutes.

When cakes are done remove 1 jar at a time and wipe sealing edge with paper towel or cloth and screw cap on tightly. Let sit very still on a towel on the counter until completely cooled. You should be able to hear a little "ping" each time a jar seals. The heat will vacuum seal the jar and the bread will keep for 6 months. Keep in a cool, dry place.

Makes 8 pints.

Tropical Vacation Cake in a Jar

2/3 cup shortening
2 2/3 cups sugar
4 eggs
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1/8 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2/3 cup water
3 1/2 cups flour
2/3 cup pecans or walnuts (chopped)
3/4 cup crushed pineapple, drained
3/4 cup of mashed bananas
1/2 cup of shredded coconut

Cream together the shortening and sugar, add the eggs, baking powder, soda, salt and spices. Next add the water alternately with the flour and then stir in nuts, bananas, pineapple and coconut.

Preheat oven to 325°F. and grease 8 wide mouth pint size jars. Use a pastry brush dipped in melted shorting to grease jars.

Fill each jar 1/2 full of batter and wipe the rims clean. Bake on cookie sheet for 35 to 45 minutes. Meanwhile boil water in a pot and when it comes to a boil turn it off place in lids and rings and let sit until ready to use.

When the cakes are done remove the jars one at a time and place the lids on, screw the rings on tightly and let sit until completely cool. The jars will seal on their own as they cool.

Makes 8 pint size jar cakes that will store up to 6 months.

If giving as a gift, wrap 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 information on the lid with a marker.

When ready to eat if cakes do not come out easy just run jar under tap water for a few seconds or heat in microwave with the lids removed for 2 seconds.

Store in refrigerator after opening and eat within 2 days.