Georgia Jar Cakes Recipe

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Georgia Jar Cakes
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Ingredients
12
Count
Nutrition
1214
Calories
Total time
55
Minutes
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Ingredients:

  • 2/3 cup shortening
  • 2 2/3 cups sugar
  • 4 eggs
  • 1 1/2 tsp salt
  • 1/2 tsp ground cloves
  • 2/3 cup water
  • 3 1/2 cups flour

Directions:

  1. Cream the shorting and the sugar together. Add the eggs, baking powder, soda, salt, and spices. Add the water alternately with the flour; then stir in the nuts and peaches.
  2. Grease 8 pint-size wide-mouth jars that have been washed in hot soapy water and allowed to dry (grease with a brush dipped in melted shorting). Fill each jar 1/2 full of batter; wipe rims. Bake on cookie sheet in 325F oven (on middle rack) for 35 to 45 minutes.
  3. Meanwhile, boil water in large pot; turn off stove when it comes to a boil. Add the lids and rings and let sit in hot water for 10 minutes or more. Leave in hot water until ready to use.
  4. When the cakes are done, remove the jars one at a time. Wipe the rims and place a lid on the jar. (No need to wipe the water off-the extra moister will not hurt the cakes).
  5. Screw the lids on tight and allow to rest on the counter and cool completely. The jars will seal as they cool.
  6. Makes 8 pint-size jars. Good for 6 months. Store in cool dry place.
  7. If giving as gift, cover lid with pretty fabric and attach a card giving the cake name, date made, and expiration date.
  8. If not for gift just write the info on lid with marker.
  9. When ready to eat, if the cake does not come out easily, just run under hot water for a few seconds or microwave with lids removed for 2 seconds.
  10. Recipezaar Editor Note: Additional information from Clemson University Cooperative Extension Service regarding canning safety for breads and cakes.
  11. Hgic.clemson.edu/PDF/HGIC3051.pdf.
  12. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1213.58 Kcal (5081 kJ)
Calories from fat 569.9 Kcal
% Daily Value*
Total Fat 63.32g 97%
Cholesterol 109.12mg 36%
Sodium 2991.23mg 125%
Potassium 508.4mg 11%
Total Carbs 150.22g 50%
Sugars 57.5g 230%
Dietary Fiber 13.31g 53%
Protein 18.03g 36%
Vitamin C 3.9mg 6%
Iron 7mg 39%
Calcium 340.6mg 34%
Amount Per 100 g
Calories 344.61 Kcal (1443 kJ)
Calories from fat 161.83 Kcal
% Daily Value*
Total Fat 17.98g 97%
Cholesterol 30.99mg 36%
Sodium 849.4mg 125%
Potassium 144.37mg 11%
Total Carbs 42.66g 50%
Sugars 16.33g 230%
Dietary Fiber 3.78g 53%
Protein 5.12g 36%
Vitamin C 1.1mg 6%
Iron 2mg 39%
Calcium 96.7mg 34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.7
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar

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