COMMENT:
Cooks are always looking for those perfect, homemade gifts to give during the holidays or when visiting friends and family. This jar cake is perfect for such occasions because you can make a variety of these and place in the pantry for future use.
INGREDIENTS:
- 2 cups mashed bananas
- 2/3 cup walnuts, chopped
- 2/3 cup shortening
- 2 2/3 cups sugar
- 4 eggs
- 2/3 cup water
- 3 1/3 cups flour
- 1/2 tsp baking powder
- 2 tsps baking soda
- 1 1/2 tsps salt
- 1 tsp ground cinnamon
- 1 tsp ground cloves
METHOD:
Preheat oven to 325 F. In a large mixing bowl, cream shortening and sugar. Beat in eggs and bananas. In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon and cloves. Add to banana mixture and stir in nuts and water, blend well. Pour mixture into greased wide - mouth pint jars, filling 1/2 full with batter (I suggest using a large - mouth funnel for filling the jars). Divide the batter evenly between the pint jars. Do not put lids on jars for baking. Be careful to keep the rims clean,wiping off any batter that gets on them. Place jars on a large baking sheet, place in oven and bake for approximately 45 minutes. Meanwhile, sterilize the lids and rings in boiling water. As soon as bread is done, quickly remove one jar at a time from oven and clean its sealing edge with a dry towel to remove any residue or oil. Immediately apply and firmly tighten a 2 - piece wide - mouth canning lid. The lid will form a vacuum seal as the jar cools. Jars of cooled bread may be stored on the pantry shelf with other canned foods or may be placed in the freezer. The bread is safe to eat as long as jars remain vacuum sealed and free of mold growth. |
