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Gingerbread 1 in a Jar

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General Information

Category: Cakes in Jars

Date Posted: 10/2/2009

Author: {Unknown}

Comments: Any quick bread type cake can be baked in canning jars. The cakes stay fresh and moist for several months. Use jars that are wide mouth. They must be straight on the inside with no irregularities. Always use NEW lids. The jars must be greased well. Do not use PAM or any such cooking spray. Use shortening or lard and use a pastry brush. There will be a little condensation on the lids and some in the jars so when you seal them it''s trapped inside. Don''t worry about getting the water off of the lids before placing them onto the jars, the

Prep Time:

Total Time:

Serves: 5 jars

Ingredients

2 1/4 cups all purpose flour
3/4 cups sugar
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cloves
3/4 cup margarine, softened
3/4 cup water
1/2 cup molasses

Instructions

1. Preheat oven to 325 deg.

2. Grease a (12 ounce) Kerr Quality Crystal Jelly jar (sterilized) they MUST have straight sides, no bulges in the jars. Use a pastry brush to grease the jars because they''re too tall and narrow to get your hands down into. Do not use "PAM" or any similar spray.

3. In a large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, cinnamon and cloves. Stir in margarine, water and molasses until well blended.

4. Pour equally into the 5 jars.

5. Place jars on a cookie sheet in the center of the oven and bake for 35 minutes or until cake tester inserted in center comes out clean.

6. Have your sterilized lids read (keep them hot). Take one jar at a time from the oven, place a lid and ring on top and screw down tightly. Do this fast because the lids get HOT— use heavy duty mitts! Allow to cool on counter top. You''ll know when they''ve sealed, you''ll hear a "plinking" sound. If you''re still not sure, test them by allowing the jars to cool, then push down on the lid, it shouldn''t move at all.

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