Christmas Canning Jar Cakes

Jar cakes are unique gifts to give and look great. Here are two different recipes for jar cakes.

Pine Colada Jar cakes

1 can of unsweetened crushed pineapple

1 stick of butter and additional 4 table’s spoons of butter (softened)

3 ½ cups of brown sugar

4 large eggs

½ cup of rum

3 ½ cups of flour

1 ½ teaspoons of baking powder

1 ½ teaspoons baking soda

1 1/4 cup of flaked coconut

Pre heat your oven to 324 degrees Fahrenheit.  Use 8 ball canning jars (1 pint each) to place the batter in. Spray cooking spray into the jars. Place the jars upside down on a paper towel to make sure the sides are well coated.  Let them sit that way until you are ready to fill them.

Take a colander and drain your pineapple and reserve the juice.  Let it sit in the colander for several minutes while you prepare the rest of the batter.

With an electric hand mixer cream half the brown sugar in the softened butter. Then beat in the eggs and the rest of the brown sugar. Lastly add the pineapple juice and rum.

Shift your flour, baking powder, and baking soda together and slowly still it into to your egg mixture. Now take your pineapple and distribute it evenly throughout the batter. Add in your coconut distributing it well throughout the batter.

Use about a cupful of batter for jar. Bake in the oven for 40 minutes.  You will not have covered the jars.  10 minutes before you remove the jars from the oven boil the lids and rims in a sauce pan at a medium heat. Leave them in the hot water until you are ready to use them.  Remove the jars from the oven. Dry the heated lids and rims and close the jars. The jars will seal as they cool.

Pumpkin Jar Cake

1 stick and 3 tablespoons of margarine softened

3 ¼ cups of brown sugar

4 large eggs

2 cups of canned pumpkin

3 ¾ cup of flour

1 ½ teaspoons baking soda

1 ½ teaspoons baking soda

2 teaspoons of ground cinnamon.

1 teaspoon of nutmeg

1 teaspoon of all spice

1 cup of crushed walnuts

Pre heat your oven to 324 degrees Fahrenheit.  Use 8 ball canning jars (1 pint each) to place the batter in. Spray cooking spray into the jars. Place the jars upside down on a paper towel to make sure the sides are well coated.  Let them sit that way until you are ready to fill them.

With an electric hand mixer cream half the brown sugar with the margarine. Then beat in the eggs and the rest of the brown sugar. Last add the pumpkin.

Shift your flour, baking powder, and baking soda and spices together and slowly still it into to your egg mixture.  Add the walnuts distributing them equally throughout the batter.

Use about a cupful of batter for jar. Bake in the oven for 40 minutes.  You will not have covered the jars.  10 minutes before you remove the jars from the oven boil the lids and rims in a sauce pan at a medium heat. Leave them in the hot water until you are ready to use them.  Remove the jars from the oven. Dry the heated lids and rims and close the jars. The jars will seal as they cool.