Caramel Nut Cake in a Jar

Caramel Nut Cake in a Jar

6

"This recipe delivers cake in a jar to deliver great food gifts for your Christmas gift-giving needs."

Ingredients

servings 1097 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 1097 kcal
  • 55%
  • Fat:
  • 48 g
  • 74%
  • Carbs:
  • 154.5g
  • 50%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 208 mg
  • 69%
  • Sodium:
  • 1187 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

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  1. Sterilize 6 (1 pint) straight sided wide mouth canning jars, lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water until needed. Preheat oven to 325 degrees F (165 degrees C). Dry jars and let them come to room temperature. Grease insides of jar well.
  2. In a medium bowl, sift together the flour, baking powder, soda and salt. Set aside.
  3. In a large bowl, cream sugars and butter with electric mixer. Add eggs and mix well. Add milk and vanilla and mix well.
  4. Add flour mixture and blend with a large spoon. Gently fold in nuts.
  5. Place 1 cup batter into each of the greased one pint wide mouth canning jars. Wipe any batter from rim. Place jars on baking sheet. Bake at 325 degrees F (165 degrees C) for 50 minutes or until toothpick inserted deep into center of cake comes out clean.
  6. Make sure jar rims are clean. (If they're not, jars will not seal correctly). While jars are still hot, place lids on jars, and screw rings on tightly. Jars will seal as they cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.
  7. Keep in refrigerator for prolonged storage.
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Reviews

6
  1. 7 Ratings

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I made these jar cakes a couple of days ago. They didn't turn out very well at all. They looked nice but when I opened one, just for testing, it smelled terrible. I did taste it and then hade...

Everyone who got one of these from me loved it!

this was very easy and it's very good!!!

I found that it is very important to space the jars as far apart as possible for even baking as well as keeping them from overflowing. I used pecans instead of walnuts and added coconut.

We just tried this recipe and it did over flow. also the batter made more than 6 (8) We will try again and space the jars farther apart. The cake tastes great even if it does not look like much ...

we loved the idea but not the cake sorry but this one failed