Food recipes
Cakes in a Jar Recipe
Cakes in a Jar Recipe Ingredients: cherries, sweet, raw strawberries, raw wheat flour, white, all-purpose, unenriched sugars, granulated salt, table butter, without salt cream, fluid, heavy whipping Directions: Prehea...
Cakes in a Jar Recipe
Ingredients:
cherries, sweet, raw
strawberries, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
cream, fluid, heavy whipping
Directions:
Preheat the oven to 350 degrees F.
In a small bowl, combine the cherries and strawberries and divide the fruit evenly among 4 half-pint canning jars.
In another bowl, whisk together the flour, sugar, and salt and divide the mixture among the jars (1/4 cup per jar), tapping and shaking well to distribute the dry ingredients around the fruit.
Top each jar with 1 tablespoon of butter.
Note that the jars will not be filled all the way.
Fill the bottom of an 8-inch square or round baking dish with dried beans in at least a double layer.
Nestle each jar flat on its bottom in the pan; the jars should not be touching one another.
(The beans will help keep the jars steady while youre moving them in and out of the oven.)
Bake for 1 hour, until the tops are brown and bubbly and the cakes have set.
Allow the cakes to cool on a rack for 20 minutes.
Whip the cream in a stand mixer or using a hand mixer until soft peaks form.
Dollop whipped cream on each of the cakes and serve.
Eat straight out of the jars.
Ingredients:
cherries, sweet, raw
strawberries, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
cream, fluid, heavy whipping
Directions:
Preheat the oven to 350 degrees F.
In a small bowl, combine the cherries and strawberries and divide the fruit evenly among 4 half-pint canning jars.
In another bowl, whisk together the flour, sugar, and salt and divide the mixture among the jars (1/4 cup per jar), tapping and shaking well to distribute the dry ingredients around the fruit.
Top each jar with 1 tablespoon of butter.
Note that the jars will not be filled all the way.
Fill the bottom of an 8-inch square or round baking dish with dried beans in at least a double layer.
Nestle each jar flat on its bottom in the pan; the jars should not be touching one another.
(The beans will help keep the jars steady while youre moving them in and out of the oven.)
Bake for 1 hour, until the tops are brown and bubbly and the cakes have set.
Allow the cakes to cool on a rack for 20 minutes.
Whip the cream in a stand mixer or using a hand mixer until soft peaks form.
Dollop whipped cream on each of the cakes and serve.
Eat straight out of the jars.