Caramel Nut Cake In A Jar
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
55
Spice
51
Sweetness
48
Sourness
44
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 cups
Brown Sugar (packed)2 cup
White Sugar1 cup
Butter (softened)4
Eggs2 cup
Milk1 tbsp
Vanilla Extract3.5 cups
All-Purpose Flour1 tsp
Baking Powder2 tsps
Baking Soda1 tsp
Salt1 cup
Walnut (chopped)Directions:
1
Sterilize 6 (1 pint) straight sided wide mouth canning jars, lids and rings by boiling for 10 minutes
2
Keep the lids and rings in the hot water until needed
3
Preheat oven to 325 degrees F (165 degrees C)
4
Dry jars and let them come to room temperature
5
Grease insides of jar well
6
In a medium bowl, sift together the flour, baking powder, soda and salt
7
Set aside
8
In a large bowl, cream sugars and butter with electric mixer
9
Add eggs and mix well
10
Add milk and vanilla and mix well
11
Add flour mixture and blend with a large spoon
12
Gently fold in nuts
13
Place 1 cup batter into each of the greased one pint wide mouth canning jars
14
Wipe any batter from rim
15
Place jars on baking sheet
16
Bake at 325 degrees F (165 degrees C) for 50 minutes or until toothpick inserted deep into center of cake comes out clean
17
Make sure jar rims are clean
18
(If they're not, jars will not seal correctly)
19
While jars are still hot, place lids on jars, and screw rings on tightly
20
Jars will seal as they cool
21
Place the jars on the counter and listen for them to "ping" as they seal
22
If you miss the "ping", wait until they are completely cool and press on the top of the lid
23
If it doesn't move at all, it's sealed
24
Keep in refrigerator for prolonged storage