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Cake in a Jar

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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


  1. In a bowl, mix together fruits of choice equaling 3 cups.
  2. Pour equal amounts of the fruit in each of the four jars.
  3. In another bowl, mix together flour, sugar and salt until well combined.
  4. Pour equal amounts of dry ingredients on top of the fruit.
  5. Add one tablespoon of butter on top of dry ingredients.
  6. Place the four jars into a square baking dish, a few inches apart.
  7. Spread dried beans around the jars to keep them steady while you’re moving them in and out of the oven.
  8. Bake at 350 degrees for about 45 minutes.
  9. Remove from oven and allow cakes to cool down.
  10. When cooled, twist on lids and refrigerate until ready to serve.
  11. Top with a dollop of whipped cream.

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