FRUITCAKE IN A JAR

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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2 2/3 CUPS SUGAR
2/3 CUP VEGETABLE SHORTENING
4 EGGS
2/3 CUP WATER
2 CUPS FRUIT (SEE NOTE)
3 1/2 CUPS ALL PURPOSE FLOUR
1/4 TSP GROUND CLOVES
1 TSP CINNAMON
1 TSP BAKING POWDER
2 TSP BAKING SODA
1 TSP SALT
2/3 CUP RAISINS OR NUTS

USE WIDE MOUTH PINT SIZE CANNING JARS, DO NOT USE MAYONNAISE JARS, ETC.
BE SURE TO STERILIZE THE JARS, AND TOPS ACCORDING TO MANUFACTURER’S
DIRECTIONS.
GREASE THE INSIDE BUT NOT THE RIM OF THE JARS TO MAKE BATTER:
DREDGE THE RAISINS AND/OR NUTS IN SOME OF THE FLOUR. CREAM TOGETHER THE
SUGAR AND SHORTENING. BEAT IN THE EGGS AND WATER. ADD THE FRUIT. SIFT
TOGETHER THE FLOUR, CLOVES, CINNAMON, BAKING POWDER, BAKING SODA AND
SALT. ADD TO THE BATTER, IF DESIRED, ADD RAISINS AND/OR NUTS AND MIX.
NOTE – THE TWO CUPS OF FRUIT IS UP TO YOU. YOU CAN USE ANY MIXTURE OF
FRUIT THAT YOU LIKE BUT NO MORE THAN TWO CUPS. TWO CUPS GRATED APPLE+- 1
1/2 CUP APPLESAUCE AND 1/2 CUP PINEAPPLE, 2 CUPS SHREDDED CARROTS,
MASHED
BANANAS, ETC. POUR BATTER INTO THE STERILIZED JARS 1 MEASURING CUP OF
BATTER PER JAR. DO NOT USE MORE OR CAKE WILL OVERFLOW. AND THE JARS WILL
NOT SEAL. PLACE JARS EVENLY SPACED APART FOR BROWNING ON COOKIE SHEET.
PLACE IN PREHEATED 325-DEGREE OVEN. BAKE ABOUT 45 MINUTES, OR UNTIL A
TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN.
REMOVE JARS ONE AT A TIME USING TWO POTHOLDERS (JARS WILL BE VERY HOT)
LEAVE OTHER JARS IN THE OVEN BUT WORK FAST. WIPE THE RIM, . PLACE THE
METAL DISC ON TOP IN PLACE, THEN TWIST ON SCREW RING TO SECURE. YOU WILL
HEAR IT SEAL.WITH A “PING” SOUND QUITE FAST. OPEN THE OVEN REMOVE
ANOTHER
JAR AND REPEAT.GENERALLY, ANY QUICK BREAD RECIPE WORKS, BUT BE SURE TO
MEASURE ONE CUP OF
BATTER PER JAR. THE CAKE WILL SLIDE OUT WHOLE, OR CAN BE CUT INTO
STICKS.
THE CAKE SHOULD LAST FOR ONE YEAR.

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NOTES : great for gifts

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