Gingerbread Jar Cakes
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Why I Love This Recipe
Sterilize 5 (12 oz) Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids and rings by boiling them for 15 minutes. Remove
the jars from the water and allow them to air-dry on your counter top; leave the lids and rings in the hot water until you're ready to use them.
Once the jars are cool enough to handle, use a pastry brush to grease them with shortening (DO NOT use butter, margarine, PAM or Baker's Secret); set aside.
Ingredients You'll Need
2 1/4 c all-purpose flour
3/4 c granulated sugar
1 ts baking soda
1/2 ts baking powder
1/4 ts salt
2 ts ground ginger
1 ts ground cinnamon
1/2 ts ground cloves
3/4 c margarine, softened
3/4 c water
1/2 c molasses
In a large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, cinnamon and cloves.
Stir in margarine, water and molasses until well blended.
Divide batter among the 5 jars (they should be about 1/2 full).
Place jars onto a cookie sheet or they'll tip over.
Bake in preheated 325-degree oven for 35 minutes or until cake tester inserted in center comes out clean.
Move the jars around in the oven while they're baking, so they'll bake evenly.
Have your HOT lids ready.
Using HEAVY-DUTY MITTS (the jars ARE HOT!)
Take one jar at a time from the oven and place a lid on, then the ring.
Tightly screw on lids--do it FAST because the lid gets REAL hot!
Allow jars to cool on your countertop.