posted by jeanndan 06-12-99 7:12 AM
Gingerbread in a Jar
2 cups Brown Sugar
2/3 cup White Sugar
2/3 cup Vegetable Shortening
4 Eggs
1/2 cup Molasses
3-1/2 cups White Flour
1 tsp. Baking Powder
2 tsp. Baking Soda
1 tsp. Salt
1 tsp. Ginger
1/2 tsp. Cinnamon
1/4 tsp. Cloves
In large bowl cream sugars and shortening with electric mixer.
Add eggs and mix well.
Add molasses and mix well.
Place dry ingredients and spices in a separate large bowl and blend with a whisk.
Add creamed ingredients to dry ingredients and mix with whisk and spoon.
Place 1 cup batter each in 6 well-greased 1-pint wide-mouth canning jars. Wipe batter from rim. Place jars on a baking sheet.
Bake at 325 degrees F for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.
Wipe rims.
Place hot sterilized seals and rings on hot jars. A properly sealed quick bread will stay fresh for
one year. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold.
Please do not attempt to bake cakes in jars larger than the size recommended in each recipe. Larger jar
cakes do not get baked completely and the doughy middle can contribute toward food poisoning. These recipes intended for personal use only and are not to be used for commercial purposes.