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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Wonderful for gifts or just to store up and have extra breads and desserts around the house. These are neat little breads baked right in a pint size jar. When sealed they last up to 6 months. If you like this, I am posting many more types-look for them. Special Equipment: 8 pint-size canning jars, with lids and rings (smooth sides and wide mouth only so the cake will slide out) Ingredients:
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 |
2/3 cup water |
3 1/2 cups flour |
2/3 cup pecans (chopped) or 2/3 cup walnuts (chopped) |
2 cups fresh peaches, peeled and diced |
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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