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.
- DO NOT FROST cake in the jar! Send frosting along.