Cakes in a Jar

Name: Cakes in a Jar
Total time: 2 h
Yield: 4 cakes
Ingredients: 1 1/2 cups pitted cherries; 1 cup sliced strawberries; 1/2 cup all-purpose flour; 1/2 cup sugar; 1/2 teaspoon salt; 4 tablespoons butter; 3/4 cup heavy whipping cream

Dessert Cakes DIY Dinner Party Butter Flour Sugar Cream Comfort Food Easy

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4 cakes Easy

Total: Less than 2 hours

29 Ratings

Ingredients (7)

1 1/2 cups pitted cherries
1 cup sliced strawberries
1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
4 tablespoons butter
3/4 cup heavy whipping cream

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Nutritional Information

Calories455
Fat28.41g
Saturated fat17.62g
Trans fat0.47g
Carbs49.64g
Fiber2.34g
Sugar34.91g
Protein3.48g
Cholesterol91.67mg
Sodium310.18mg
Nutritional Analysis per serving (4 servings) Powered by

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These individual cakes are baked and served right in the jar. Layers of sweet fruit and cobbler-esque cake fill Mason jars for the ultimate portable picnic dessert. Karen came up with this recipe in the summer, but she recommends using whatever fruit is in season; she also says this recipe is a good use for slightly damaged fruit.

Game plan: These cakes can be made ahead; stored (with a proper lid and sans whipped cream) in the refrigerator for up to 1 week; and, of course, gifted.

from: Can It, Bottle It, Smoke It by Karen Solomon

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Instructions

1Preheat the oven to 350°F.
2In a small bowl, combine the cherries and strawberries and divide the fruit evenly among 4 half-pint canning jars. In another bowl, whisk together the flour, sugar, and salt and divide the mixture among the jars (1/4 cup per jar), tapping and shaking well to distribute the dry ingredients around the fruit. Top each jar with 1 tablespoon of butter. Note that the jars will not be filled all the way.
3Fill the bottom of an 8-inch square or round baking dish with dried beans in at least a double layer. Nestle each jar flat on its bottom in the pan; the jars should not be touching one another. (The beans will help keep the jars steady while you’re moving them in and out of the oven.)
4Bake for 1 hour, until the tops are brown and bubbly and the cakes have set. Allow the cakes to cool on a rack for 20 minutes.
5Whip the cream in a stand mixer or using a hand mixer until soft peaks form. Dollop whipped cream on each of the cakes and serve. Eat straight out of the jars.