Tuesday, February 13, 2007

Cake in a Jar

I promised Brenda at Coffee Tea Books and Me this recipe some time ago and decided today was good day to make some ‘just in case’. I used to have these in my ‘hospitality pantry’ in case of unexpected or last minute guests - they are so simple to make and easy to grab off the pantry shelf, slide out of the wide mouth jar, slice and enjoy with a cup of hot cider or tea. You can also use regular canning jars and spoon out the slightly warmed cake to serve witha scoop of vanilla ice cream and a drizzle of warm brown sugar sauce or caramel sauce for a handy, homey, simple dessert.

Applesauce Cake in a Jar or Spoon Cake

¾ cup butter, softened (you may use shortening instead)
3 cups of sugar
4 eggs
2 cups of unsweetened applesauce
1 ½ cups of raisins (OR currents, dried cranberries or omit completely)
3 1/3 cup of chopped nuts - walnuts of pecans are nice or a combination of the two
3 1/3 cups of all purpose flour
½ teaspoon of baking powder
2 teaspoons of baking soda
1 ½ teaspoons of sea salt
1 teaspoon of cinnamon
1 teaspoon of cloves

Generously grease 8 wide mouth sterilized pint jars. Bring a small pot of water to boil and soften canning jar lids in hot water. Preheat oven to 325 degrees and prepare your boiling water bath.
Cream butter with sugar and beat in eggs until smooth and yellow. Add apple sauce. Sift dry ingredients together and combine with raisins and nuts. Stir until just combined. Fill jars to ½ way point - one cup of batter works well - I like to use my ice cream/ mashed potato scoop for this job and a wide mouth canning jar funnel also is a big help.

Wipe any batter from rims or jars and bake for 45 minutes. Test for doneness as you would for a cake. Take out one jar at a time and wipe the rim with a hot clean damp cloth. Apply hot lid (you might need to press down a bit or cut off any that rose above the jar) and ring to jar while the cake is still hot and finger tighten. Process in a boiling water bath for 15 minutes. Any that do not seal are ‘taste tests’!!!! This has never been on my pantry shelf for more than a few months - we can’t seem to forget we have them, even if no unexpected guests arrive! Enjoy!


  1. What a neat idea!! They look delicious and what a handy thing to have in a hospitality pantry!

  2. Thank you!

    I am going to make it soon. Like Kelli, I think it is perfect for my hospitality pantry.

    If not for eating immediately. :)

  3. We had one that rose quite a bit over the jar so I ever so carefully cut it off before putting on the lid and when it was cool my taste testers enjoyed the 'scraps'. It is actually better if it sits in the jar at least a week - the flavors mingle as the Historian says, and it somehow becomes more moist. It is not a cheap or low fat recipe to be sure, but I feel it is a treat and definately worth it!


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