Recipes from THE FREE LANCE-STAR (FREDERICKSBURG, VIRGINIA) 12-8-93

STRAWBERRY BREAD

2 eggs
1/2 cup melted butter, cooled
1 package (10 oz.) sweetened frozen strawberries, thawed and undrained (add 1/2 cup sugar if using unsweetened frozen berries)
1 teaspoon vanilla flavoring
1/2 teaspoon almond flavoring
Few drops red food coloring, optional
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chopped nuts

Blend eggs and butter. Mix in strawberries, well. Add flavoring and coloring. Combine flour, soda and salt; add to strawberry mixture and blend on low speed of electric mixer. Fold in nuts. Grease and flour loaf baking pan. Bake loaf at 350 degrees for 1 hour.

TO MAKE IN A JAR: Double recipe. Grease six wide-mouth pint canning jars. Fill half-full. Bake at 325 degrees for 45 minutes.

Procedure to follow after baking: Wipe edges of jars. Place lid on jar tightly. Turn upside down. (Cake will loosen.) Repeat with all jars.*

PUMPKIN CAKE IN A JAR

2/3 cup shortening
2 2/3 cup sugar
4 eggs
2 cups pumpkin
2/3 cup water
3 1/3 cups flour
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1 teaspoon cloves
1/2 teaspoon allspice
1 teaspoon cinnamon
2 teaspoons baking soda
1 cup walnuts

8 pint wide-mouth jars with lids and rings
8 wax paper circles to fit inside canning jars

Cream shortening and sugar. Beat in eggs, pumpkin and water. Set aside.

Mix flour, baking powder, salt, cloves, allspice, cinnamon and baking soda. Add pumpkin mix; stir well. Add nuts.
Pour batter into greased jars, 1/2 full. Place jars on cookie sheet. Bake upright in 325 degree oven 45 minutes. Cake will rise and pull away from jar.

When done, remove one jar at a time immediately. Place wax paper circle on top of cake. Wipe edge of jar. Place lid on jar tightly. Turn upside down. (Cake will loosen.) Repeat with all jars.*

To Serve: Open jar, slide knife around to loosen. Remove cake. Good with whipped cream.

*Jar Cake and Bread - Safe Storage
Posted By: Rochelle, CA
Date: July 7th 2001
Board: recipelink.com Canning and Preserving

It is not recommended that jar cakes or jar breads be kept longer than a couple of weeks and even then they should be refrigerated or frozen. The temperature in the batter doesn't get high enough and it doesn't penetrate the batter sufficiently to prevent bacteria from growing.