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Yule Cake 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:

Ingredients

3/4 cup pecans and 3/4 cup walnuts or whatever you prefer
1 7 1/4 oz. pkg. pitted dates (optional)
2/3 cup canned pineapple chunks, cut in half
1/2 cup red maraschino cherries
1/2 cup green maraschino cherries
1/2 cup seedless raisins (optional)
1/2 cup semi-sweet chocolate chips (optional)
3/4 cup flour
3/4 cup sugar
1/2 tsp. baking powder
1/2 tsp. salt
3 large eggs
1 tsp. vanilla
1/4 cup butter

Instructions

1. Grease bottom and sides of canning jars. Line bottom with waxed paper and grease the paper. urn oven to 300 deg.

2. Place nuts, dates, pineapple, cherries and raisins in large bowl.

3. Measure flour, sugar, baking powder and salt into sifter. Sift over nuts and fruit. Then mix well.

4. Beat eggs until light and fluffy. Add vanilla, blend into nut mixture. (Batter will be stiff.)

5. Fill the jars 1/2 full.

6. Bake for 1 3/4 hours.

7. Remove from oven and cover cake with a waxed paper circle (so as not to interfere with sealing). Make sure nothing is on the rim. Put rings and lids on jars and invert to cool and seal..

8. Cake will store in refrigerator for 2 to 3 months.

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