canned cake recipe

This is quite long, but here goes...CANNED CAKE RECIPE

Step one: Sterilize 7 pint freezer Mason jars. Place the rings and tips in a pan of boiling water and keep simmering throughout the process. Use any homemade cake recipe you like. Here is a basic recipe I use:

3 c sifted plain flour
1 tsp sea salt
1 tsp baking powder
1/2 c shortening
1 c butter
3 c granulated sugar
1 tsp pure vanilla extract
6 large eggs at room temp
1 c sweet milk at room temp


Step 2: Prepare the clean freezer jars by lightly spraying them inside with baking spray, then dust with flour. Shake out excess flour. Set these 7 jars on a baking sheet with sides, and separate them so they do not touch. Give them an even amount of room if you can. The more space they have, the more evenbly they will bake. Preheat the oven to 350 degree.

Step 3: Sift four and salt and baking powder together and set aside. Cream the shortening, sugar, and butter together well. Add eggs one at a time. Add flavoring and milk Slowly add the flour into this mix until well incorporated. Mix for about 2-3 vminutes.

Step 4: Using a large spoon and canning funnel (if you are not steady of hand) pour the batter evenly into the jars, filling about half way. Do not disturv the jars by handling them once filled.

Step 5: Carefully move the baking sheet into the hot oven. Bake the cakes for about 45 min, then test with a toothpick for doneness. They are usually done perfectly in this time, but oven temps vary. They should be lightly browned, just as their full size counterparts. If the sides still do appear as brown, that is acceptable, but you want the center to be done. The cake will release fro mthe jars once cooled.

Step 6: Once removed from the oven, handle with oven mits, the jars will be very hot and you must work them quickly. The cakes will sometimes rise about an inch above the top of the jar: allow them to settle just briefly, may 2-3 minutes, or lightly push them cown into the jar with hot lid. Then take a clean cloth and gently wipe the mouth of the jars clean and place the hot lid on top, securing the hot rings next. Tighten fairly snug, but not to excess. do not leave any crumbs on the rims of the jar or they will not seal.

Step 7: Turn these hot, sealed jars upside down on a clean dry dish towel and allow to competely cool until the next day. The hot jars, rings and tips will crate the vacuum needed for storage. If any happen not to seal, go ahead and enjoy them now.


Side notes: These cakes have been successfullly strored for three-plus years and they taste as fresh as they did the day they were made. When needing a quick dessert for company, pull out a canned cake, top with your favorite topping and enjoy!