If Angie can have pie in a jar I can have cake in a jar. I had totally forgotten this recipe until she posted her pie in a jar . I made so many of these a few years ago to sell at an antique farm equipment show that I promised myself I would never make them again. So much for promises!
These little cakes are prefect to have on hand for unexpected company, hostess gifts or to send back to school with college kids. Serve them with Lemon Curd or just plain. Slices with butter for breakfast are a real treat. You will find tons of ways to use these.
Pay attention to the Cook's Note at the bottom or you will be eating this cake with a spoon out of the jar.
Fresh Apple Cake In A Jar
each jar 3-4 slices
2/3 cup shortening
2-2/3 cup sugar
1 teaspoon cinnamon
2 teaspoon baking soda
1 1/2 teaspoon salt
3 cups all-purpose flour
2/3 cup water
3 cups small coarse chopped peeled apples (I use Granny Smith, use what you like)
1/3 cup raisins
2/3 cup chopped walnuts (I use Black Walnuts, use what you like)
Preheat oven to 325 degrees. In a large bowl, combine all ingredients, one at a time, in order given.
Meanwhile, sterilize 9-WIDE MOUTH pint jars. You may only need seven. Grease jars with shortening. Fill the jars halfway with batter, about 1 cup, and bake, without lids, on the middle oven rack for 45 minutes. I find placing the jars on a sheet pan with sides makes this easier. As soon as the cakes are done, remove the jars from the oven ONE AT A TIME. Wipe the rims and secure on the lids. Set aside to cool.
COOK'S NOTE: DO NOT USE SMALL-MOUTH JARS, or add other ingredients. As the cakes cool in the sealed jars, they will pull away from the sides of the jar and come out easily when ready to serve. Cakes have at least a one year shelf life.