I’ll admit I was skeptical about putting Mason jars in the oven until I researched and discovered that the same jars that you use for canning are designed to withstand very high heat and are sturdy enough to bake in. Then I found out that although the Mason jar has been around since 1858, baking cakes in a jar is one of the newest baking crazes. With cakes in a jar, there’s no need to make up the batter to pour into the jar. Simply spoon the raw ingredients into the jars, add a slice of butter on top and the magic happens while baking. Then serve the tasty treats right from the jar.
Cake in a Jar
- 4 half- pint Mason Jars
- 3 cups fresh or fresh frozen fruits in season
- ¾ cup flour
- ¾ cup sugar
- ½ teaspoon salt
- 4 tablespoons butter
- Whipped Cream for topping
- 1 package dried beans
- In a bowl, mix together fruits of choice equaling 3 cups.
- Pour equal amounts of the fruit in each of the four jars.
- In another bowl, mix together flour, sugar and salt until well combined.
- Pour equal amounts of dry ingredients on top of the fruit.
- Add one tablespoon of butter on top of dry ingredients.
- Place the four jars into a square baking dish, a few inches apart.
- Spread dried beans around the jars to keep them steady while you’re moving them in and out of the oven.
- Bake at 350 degrees for about 45 minutes.
- Remove from oven and allow cakes to cool down.
- When cooled, twist on lids and refrigerate until ready to serve.
- Top with a dollop of whipped cream.
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