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Cake in a jar

December 27, 2001

Cake in a jar



Portable feasts for holiday giving

By KATE COLEMAN
katec@herald-mail.com


One of Colleen Lewis' holiday traditions is to give her brothers and sister boxes of homemade treats, including cookies, breads and fudge.

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Lewis, who has worked in The Herald-Mail's pagination department for more than 27 years, has added something new to her repertoire this year - cake in a can.

She got the recipe for Canned Applesauce Cake from a friend. Glenda Sipes, the wife of Lewis' co-worker pressman Dennis Sipes, has been making Canned Pumpkin Bread in pint-sized canning jars for about 20 years. An aunt in Seattle gave her the recipe.

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"I just wanted to try this to see what it was like," Lewis says. She likes that the little cakes can be made ahead. Because they are sealed in canning jars, they stay soft and moist for months. Sipes has eaten them after a year and they still are good.

The recipes each make seven or eight cakes. The cakes are small, nice for one or two people, or a tasty addition to an assortment of desserts at a party. The jars can be wrapped or beribboned, and kept in a basket by the front door for unexpected holiday visitors.

Sipes likes making the treats because they make nice presents. "You have something ready to give," she says. They serve well as hostess gifts, small tokens appreciation.

"It's not a whole lot - just enough to let people know you're thinking of them," Sipes says.

Canned Pumpkin Bread

  • 2/3 cup shortening
  • 2 2/3 cups sugar
  • 4 eggs
  • 2 cups pumpkin
  • 2/3 cup water
  • 1 cup nuts or raisins
  • 3 1/3 cups flour
  • 1/2 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves


Cream shortening and sugar. Add eggs and pumpkin. Mix flour, baking powder, soda, salt, cinnamon and cloves together in separate bowl. Add water and dry ingredients to pumpkin mix until well blended. Divide batter between eight well-greased, wide-mouth pint jars. Put on oven rack and bake at 325 degrees for 45 minutes. Put jar centers and rings on jars immediately upon removing from oven.

Canned Applesauce Cake

  • 2/3 cup vegetable shortening
  • 4 eggs
  • 1 1/2 cups raisins, optional
  • 3 1/3 cups flour
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 3 cups sugar
  • 2 cups applesauce
  • 2/3 cup chopped nuts, optional
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon


Cream shortening with sugar. Beat in eggs and applesauce. Sift together, flour, baking powder, soda, salt and spices. Blend into applesauce mixture. Add nuts and raisins.

Pour into greased wide-mouth 1 pint jars, filling them less than half full. Place on cookie sheet on oven shelf. Bake at 325 degrees about 45 minutes or until toothpick inserted in center comes out clean. Remove jars one at a time from oven. While still hot, clean sealing edge, cover with lid and secure band firmly. Lids should first be scalded in boiling water. The band can be removed in 24 hours. Makes 7 or 8 pints.

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