fruitcake in a jar

Categories
=20
Yield
8 Servings
MeasureIngredient
2⅔ cup SUGAR
⅔ cup VEGETABLE SHORTENING
EGGS
⅔ cup WATER
2 cups FRUIT (SEE NOTE)
3½ cup ALL PURPOSE FLOUR
¼ teaspoon GROUND CLOVES
1 teaspoon CINNAMON
1 teaspoon BAKING POWDER
2 teaspoons BAKING SODA
1 teaspoon SALT
⅔ cup RAISINS OR NUTS

USE WIDE MOUTH PINT SIZE CANNING JARS, DO NOT USE MAYONNAISE JARS, ETC. BE SURE TO STERILIZE THE JARS, AND TOPS ACCORDING TO MANUFACTURER'S DIRECTIONS. GREASE THE INSIDE BUT NOT THE RIM OF THE JARS TO MAKE BATTER: DREDGE THE RAISINS AND/OR NUTS IN SOME OF THE FLOUR. CREAM TOGETHER THE SUGAR AND SHORTENING. BEAT IN THE EGGS AND WATER. ADD THE FRUIT. SIFT TOGETHER THE FLOUR, CLOVES, CINNAMON, BAKING POWDER, BAKING SODA AND SALT.

ADD TO THE BATTER, IF DESIRED, ADD RAISINS AND/OR NUTS AND MIX. NOTE - THE TWO CUPS OF FRUIT IS UP TO YOU. YOU CAN USE ANY MIXTURE OF FRUIT THAT YOU LIKE BUT NO MORE THAN TWO CUPS. TWO CUPS GRATED APPLE+- 1½ CUP APPLESAUCE AND ½ CUP PINEAPPLE, 2 CUPS SHREDDED CARROTS, MASHED BANANAS, ETC. POUR BATTER INTO THE STERILIZED JARS 1 MEASURING CUP OF BATTER PER JAR. DO NOT USE MORE OR CAKE WILL OVERFLOW. AND THE JARS WILL NOT SEAL.

PLACE JARS EVENLY SPACED APART FOR BROWNING ON COOKIE SHEET. PLACE IN PREHEATED 325-DEGREE OVEN. BAKE ABOUT 45 MINUTES, OR UNTIL A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN. REMOVE JARS ONE AT A TIME USING TWO POTHOLDERS (JARS WILL BE VERY HOT) LEAVE OTHER JARS IN THE OVEN BUT WORK FAST. WIPE THE RIM, . PLACE THE METAL DISC ON TOP IN PLACE, THEN TWIST ON SCREW RING TO SECURE. YOU WILL HEAR IT SEAL.WITH A "PING" SOUND QUITE FAST.

OPEN THE OVEN REMOVE ANOTHER JAR AND REPEAT.GENERALLY, ANY QUICK BREAD RECIPE WORKS, BUT BE SURE TO MEASURE ONE CUP OF BATTER PER JAR. THE CAKE WILL SLIDE OUT WHOLE, OR CAN BE CUT INTO STICKS. THE CAKE SHOULD LAST FOR ONE YEAR.

NOTES : great for gifts

Recipe by: =20

Posted to Bakery-Shoppe Digest V1 #217 by Lea <lhoover@...> on Sep 04, 1997

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