Kids will get a big kick out of eating these cakes from a jar.
- Posted on May 26, 2017
These delicious treats are not only easy to make, but sealed in their jars, they'll last up to a year!
|Nonstick cooking spray, for coating pint jars||1 container (8 oz.) sour cream|
|3 c. granulated sugar||1 tsp. vanilla extract|
|1 c. vegetable shortening||1 tsp. lemon or almond extract|
|6 large eggs||¼ tsp. salt|
|3 c. all-purpose flour||¼ tsp. baking sode|
1. Preheat oven to 325°F. Spray inside 9 widemouth pint jars with cooking spray, wipe off rims, and set aside.
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2. Using an electric mixer at medium speed, cream together sugar and shortening in mixing bowl until fluffy, about 1 minute.
3. Add eggs, one at a time, beating well after each. Using mixer at medium speed, mix in remaining ingredients until well incorporated, scraping bowl as needed.
4. Fill jars halfway with batter (no more); place on a rimmed baking sheet, making sure none touch. Bake until toothpick inserted in cake center comes out clean, about one hour.
5. Remove jars from oven; wipe off rims. Place a ring and lid on each jar and (using a dish towel— jars will be hot) screw shut but not with force. You’ll hear a pop as lids seal.
6. Cool entirely before storing. Sealed cakes will keep for at least 1 year.
Nutritional Information: Calories: 610; Fat: 31g; Cholesterol: 140mg; Sodium: 650mg; Total Carbohydrates: 80g; Dietary Fiber: 0g; Sugars: 49g; Protein: 9g.
Excerpted from Sweetness © 2016 by Christy Jordan. Reproduced with permission from Workman Publishing Co., Inc., New York. All rights reserved. Photo by Lucy Schaeffer.