I am looking for a recipe for canned cakes - it was in Countryside several years ago. The cake was baked in a wide mouth canning jar. Don't remember what kind of cake. Does anyone have the instructions and recipe?

Thanks, Alexa

-- Alexa Krain (DrMom5775@aol.com), October 07, 2001

Answers

Go to the archives below and look under kitchen-baking. There's a thread in there titled: cakes/bread in a jar. It's pretty far down on the list, so keep looking, you'll find it. It's got a lot of info. I think there were several other threads on this topic last winter, but not sure where they ended up in the archives.

-- Rose Marie WIld (wintersongfarm@yahoo.com), October 07, 2001.

Try looking at www.members.tripod.com/~MaryMae/jarlinks.htm. They have cakes in jar recipes as well as jar gift recipes for cookies and soups. Great for the holidays!! Also, try grannyskitchen.com.

-- Ivy in NW AR (balch84@cox-internet.com), October 07, 2001.

My husband just bought some wide mouth canning jars to try the recipe you might be looking for. A Pumpkin Bread in a Jar recipe can be found on page 78 of Vol. 80, No 1, Jan/Feb 1996 issue of Countryside.

Hope this helps,

Kim

-- Kim Miller (pdmille1@facstaff.wisc.edu), October 08, 2001.

I read the article some time ago, I believe about 2 or 3 years ago. Any heavy or moist cake should work okay. I have used a spice cake recipe and a cocoa-salad dressing recipe, and they both worked fine. Tried corn bread once. Looked sorta funny when it got moldy in the jar. Didn't seal good. Thought about putting jars back in oven to help the rubber seal better, but haven't gotten around to it yet.

-- Tim Vander Waal (tvander@excel.net), October 10, 2001.

Forgot to say how to bake it. Use wide mouth pint jars, well greased. Fill jars about half full of the cake batter. Too full is okay, you can cut off what sticks out of the top of the jar. Start with the recipe's time and temp. recommendations, and use the toothpick test. When it is stuck in the center of the cake and comes out clean, it's done. Will probably need to increase baking time.

-- Tim Vander Waal (tvander@excel.net), October 10, 2001.