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Cake in a Jar

Written By Amanda on Monday, September 12, 2011 | 1:56 AM

Lately I've seen a couple Ladies asking about this and with my brothers Birthday in a few days, now is the perfect time for me to blog about this and send them his way.

My carrot cake in a jar! (I would have wrapped them all pretty but it's late and I'm tired.)

 WARNING: In researching the "expiration" or freshness of the jarred cakes I found conflicting rules. One site says as long as you hear the jar "pop" and seal, it's good for a year! while another says "Cakes are not recommended for canning; choose recipes that you can freeze. These cakes are not really "canned." The directions call for baking in the jar and then closing with a canning lid. These recipes are low-acid and have the potential for supporting the growth of a bacteria like Clostridium botulinum if it is present inside the closed jar. One university's research showed a high potential for problems. 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."

So... I've decided that my batch is going to stay in the freezer until I am ready to eat them or send them, and have them eaten right away.



Make the cake batter of your choice. About one cup batter is used for each jar so make enough accordingly.

Grease all the insides of the jars with cooking spray.


                                                                 
                                                                                     
             Fill each jar no more then 1/2 way (about one cup) place them all on a cookie sheet, and bake at 400 degrees for 30 to 35 minutes. Remember if the cake is under cooked it could harbor bacteria growth faster. Check the center with a toothpick when you think they are done.





While your cakes are cooking, boil all the lids to sanitize and then keep them in the warm water until the cake is done.







When cake is done, take one jar out at a time and cover with hot lid. Screw on jar ring tight. The lid will seal as it cools. Listen to hear the "pop" as they seal. (Above is my 5 seconds video of it "popping"...wait for it..wait for it...Aaaahhhh.. POP..haha I was watching Tangled -that is where the screaming noise is coming from)

  •  As the cake cools, it will pull away from the jar slightly.
  • DO NOT FROST cake in the jar! Send frosting along.
  • Cover the lid with a circle of fabric, burlap, doily, ribbons, raffia, etc..
And "Let them eat cake!"

4 comments:

  1. This is such a cute idea...

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  2. I like to make these ahead of time by about a week or two. I use the Big Mouth Jars with no 'shoulders' so that I can shake out the cake, then I cut them into 1/2's to make individual cakes for the event. It is so much faster to make 30 personal sized cakes if you're just frosting them. I get a lot of compliments every time!

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  3. I've made banana bread in a jar and I know for a fact that it stayed good for about a month, at least (probably would've gone longer, but we couldn't wait that long—lol!). The jar was so tightly sealed, I almost had to ask my husband to get the lid off... but a flat-head screwdriver did the trick. I know people are all concerned about the possibility of contamination, but if you're a responsible cook and you sanitize everything beforehand & seal the jars RIGHT out of the oven, I'd say the risk is minimal.

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