Applesauce Cake Baked in a Jar

Yes, cakes and quick breads baked in a jar. You did read the title correctly. These cakes are baked in a hot oven right in the sterilized jars. 

Then sealed in the jars by the heat in the oven from baking. When you are ready to serve the cake/bread just open the jar and the bread will slide right out. 

A properly sealed quick bread will stay safe for up to 3 months some say longer. It sure is hard to wait that long to pop that jar open and eat that wonderful bread. 

These makes such a pretty gifts . I have heard of dry mixes in a jar but never cakes or breads baked in a jar. So imagine my surprise when I heard about this technique a few years back.

 I can honestly say I have made these cakes a couple times around the holidays and everyone is always pleased and a bit surprised.

No one really believes that the cakes will come back out, but they do. Just do not use a jar with a neck on it or it wont come out. 

I have personally made the applesauce cake, pumpkin bread and banana bread using this method all the recipes have turned out fantastic. 

To make these breads you will need to use the Pint Size Wide Mouth Jars with no necks. (very important). 

Sterilize jars in boiling water for 15 minutes, remove and allow to air dry. Place your lids and rings in hot water until you are ready to seal your jars. 

Now your ready to get started on your recipe. While your cakes are baking add the lids and rings to a bowl of hot water so they will be at hands reach when ready to seal the jars. 

This is really a quick and easy process and will be over before you know it. You will wonder why you haven't tried this sooner. If you want to wow someone this is the perfect gift.

To start prepare one of the following recipes of your choice.

Grease pint size jars really good. I use a pastry brush to make sure to get all the little spots at the bottom. Do not use baking spray. Some people have tried this with success, but I have only done as the recipe stated and used shortening. (do not flour jar just grease)

Pour batter half way into the jar,

Just like this!!! I know it doesn't look like much but, it will rise.

I usually place all my jars on a cookie sheet and then place them in the oven. This particular day I prepared just one to show everyone this really does work. Usually a full recipe will yield at least 7-9 jars depending on your recipe.

bake and remove from oven. Don't be alarmed if the cake rises higher then the rim of the jars. When removed from the oven they will shrink down. quickly wipe the rims of the jar to remove any batter or crumbs.

take out one of the lids from the bowl of hot water and dry with a dishcloth. Place the lid on the hot jar,

then dry the ring and place that on the jar.

as the cakes cools the jars will seal. They usually seal pretty quick after adding the lids and rings. You will start to hear a ping and another and another. Then they are sealed.

after the cakes have cooled and the jars are sealed, decorate with some pretty fabric rounds, ribbon and a pretty tag

See how the cake moves in the jar. When opened it will slide right out.

Just like this, slice and eat. I dusted mine with a bit of powdered sugar.

I have also used my banana bread recipe and baked it the jars as well. There are so many recipes that can be baked in jars. Chocolate Cake, Pumpkin Bread and more. Just remember to only fill the jars half full with what ever batter you choose. I have also added a Pumpkin Bread recipe below that can be used.

Applesauce Cake Baked in a Jar
2/3 - cup shortening
4 - eggs
2/3 -  cup water
1/2 - teaspoon baking powder
1 1/2 - teaspoon salt
1 - teaspoon ground cloves
2 2/3 - cups sugar
2 - cups applesauce (16oz Jar)
3 1/3 - cups all purpose flour
2 teaspoons baking soda
1 - teaspoon cinnamon
2/3 - cup nuts or raisins

Cream together shortening and sugar, beat in eggs one at a time. Add applesauce and water. Sift flour, baking powder, soda, salt and spices. 

Add to mixture and stir in nuts. Pour into well greased (Pint Size Jars with no necks) I use a pasty brush to add the shortening in the jars. (do not use baking spray) 

Make sure you grease them really well. Fill jars half full with batter. Place jars on a baking sheet and bake for 325 for 45 minutes. 

Don't be alarmed if the cake rises above the rim of the jar it will go down when removed from the oven. 

When the cakes are done remove from the oven. Wipe rims clean. while still hot add a lid and then screw on the jar ring. 

The jar will seal as it cools down. Store in cupboard. Recipe yields 9 pint size jars.

Wrap a pretty fabric and ribbon around the jars and a tag and they are ready to give as gifts.

When the recipient opens the jars the cake will slide right out.

Pumpkin Cake Baked in a Jar

2 2/3 - cup sugar
3 1/2 - cup all purpose flour
2/3 - cup shortening
4 - eggs
2/3 - cup buttermilk
2 - cups canned pumpkin (15oz can)
1 tsp baking powder
2 - tsp soda
1 - tsp salt
1-1/2 - tsp pumpkin-pie spice
2/3 - cup chopped nuts

Cream sugar, shortening, then add eggs, mix. Add buttermilk, mix. 

Add pumpkin, mix. Add dry ingredients, stir in nuts. 

Place 1 cup batter into 7 well-greased 1 pint wide-mouth jars. Wipe batter from rim. 

Put jars on baking sheet and bake @ 325 for 55 min, till toothpick comes out clean. 

Wipe rims, put hot seals & rings on hot jars. 

Will last several months without refrigeration.

For more recipes for cakes baked in a jar click on the link below.


Ousizch said…
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Stephanie said…
That has got to be the most awesome thing I've ever seen! How cool! Now I definitely want to try that, I just need to find some neck-less jars - all of mine have the necks on them.
Gloria Chadwick said…
That is just amazing! I've never heard of cake-in-a-jar before, but I'm definitely going to try it. :)
Tina, you did it. I first saw this technique in a Gale Gand Recipe book. I thought that was so cool. You can serve your cake to family in their own jar and if they don't finish it, they can just take it home and finish it later. So proud of you. Great job.
Live.Love.Eat said…
That's amazing!!!!!!!!!!!!!!!!!!!!!
Joan said…
Those little things are so clever! I made them a few years back--okay, like 10. I thought I had lost the recipe so I am thrilled you have this on your blog. People went nuts over them. The concept is great plus they taste so good.
RecipeGirl said…
This is the most darling idea for a holiday gift! I've been thinking a lot about how to do neighborhood gifts lately. This will have to go on my list of things to consider! Thanks for the cute idea :)
Tina Butler said…
Stephanie thats what i said the first time i saw the recipe. LOL

Gloria I hope you give it a try, it's really easy.

Hi Teresa, I love it when you stop by, I think it is the coolest idea myself. There are so many things out there you can do as gifts I love this idea.

Hi Joan I hope you enjoyed your time away we missed you. Now you have the recipe again.

Hi Steph, I was just at your site looking at those amazing enchiladas you made. Mmmm

Lori this would be a perfect gift since the recipes yield at least 7-9 jars. Thanks for stopping by.
Looks delicious, and like such an excellent gift. Thank you for the idea and recipes!
Live.Love.Eat said…
I came back again to print this out. What a cool idea. So, I don't recall seeing jars like this with no neck. Do you know where I can get some? And the fabric you have decorating them - I can't tell but did you fit the lid over the fabric. I only see it on the sides. I can't wait to do this.
Tina Butler said…
Hi Steph, the jars can be purchased at walmart or most anywhere that carries canning jars. I got mine at Kroger (a lot pricer) only because Walmart is clearancing all their canning stuff because its a seasonal item. They start to come out at the begining of summer (I never knew this). On the fabric if you look close you can see it on the top. I just place a cut piece of fabric and place it over the lid and then ad the rings, then tie ribbon around the rim and run the tag through. I hope this helps. Its so much fun.
Rosie said…
I love this idea!! I was going to do dry mixes as gifts this year, but maybe I should do a bit of baking myself!!
Heart 4 My Home said…
What a great gift idea. I love the fact that you can make them early and have them on hand. Thanks for sharing it.

jinxi~ aka angi said…
Very very cool idea! Im going to see if I have time to make several of these up for Christmas gifts.. perfect idea! Thank you..
I enjoy your site a BUNCH and my boys thank you soooo much for the rattlesnake egg recipe.. hehe They ask for them every weekend now!
Live.Love.Eat said…
I had to comment on this again. I just ordered a case of these jars online as I was not sure where to get them locally but please let me know. I cannot wait to do this!!!!!!! And since i read through the whole post again i no see how you got the fabric like that. I didn't realize there was a seal that goes on over the lid. Cool!!!!!
Live.Love.Eat said…
Ok, I just realized that was my 4th comment on this post. It's official, I'm a loser!!!!!!!!!!
Tina Butler said…
Hi Steph I sent you a email lmk how it all goes.
Unknown said…
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Lana said…
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Garden Gnome said…
As cute as the cakes look this is not a safe practice. There is a high risk of botulism in cakes sealed in jars. The problem is botulin toxin cannot be seen or tasted and only a very small amount ingested is enough to make you very, very ill or worse. This method became popular during the y2K scare prompting the USDA to issue warnings against canning cakes in jars. A safer method would be to bake your cake in the jar and let cool completely without the lid on. Place the lid on the jar then put the cake in the freezer. Thaw in the refrigerator before serving. That way you have a safe product that still looks cute. HTH
Anonymous said…
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Tina Butler said…
Everyone please use you own discretionif you want to attempt this recipe for cakes baked in a jar. personally after seeing all these posts on botulism it doesnt sound like a very nice recipe anymore. I have deleted a couple posts because someone seems to think they need to post the same information over and over agian. I think we got the hint so please stop anynomously posting. a name and a brief note is fine but to keep doing it over and over is pointless. I personally have not had problems with this recipe so everyone use you own judgement on this recipe. I will leave garden gnome's comment up so everyone know the point has been noted in a very nice way unlike others comments.
chefanna said…
I just used this recipe to make cupcakes for a baby shower brunch. I just used a simple cream cheese icing on top and they were amazing. I also did in in the jars for christmas and everyone is talking about it.
wow this looks like a wonderful idea!!
Wow yummy!!! I have never seen this type of recipe. Bake a cake in a jar will be really amazing and delicious.
Ashley said…
Hi! I've recently taken up canning and came across here. I am definantly going to try the pumpkin recipe tomorrow, but will be using necked jars for the first test...which would probably be better as I can picture hubby and daughters sitting on the couch with a jar and a fork each while watching tv. lol!

I did have one question though: Wht's the longest time that you have stored one of your breads and it still be good? I would like to make these for Christmas gifts.

I've seen a lot on getting sick from not correctly cooking and canning on a forum that I'm a member on...of course, they also gasp at the thought of passing on a Sunday tradition of my mom cooking bacon and sausage in the morning and then we snack on it all day long. I've used this tradition in my own home for 10 years now, and have never been sick from it.
Michelle said…
I have heard about the mixes in the jar but I never have heard of this before. I am intriged. I like the idea that you can do several different recipes ahead of time to give for gifts or just to open in a pinch when you need a quick desert. I can't wait to see if my jars are neckless or not :-)
Anonymous said…
I have done an extensive search (over a year) for incidences of botulism from canning jar cakes. I found one. Only one. To my mind, that does not constitute a "high" risk.
Vicki said…
Scare Tactics...Botulism...Food Poisoning! Come on. Some people BELIEVE everything they hear. These same scare tactics are used to discourage people from making pickled eggs. The same research that Kris Watson did for "canned cake" also applies to pickled eggs, except that over a TEN YEAR period only ONE case of food poisoning has been associated with pickled eggs...and the man did NOT use any type of hygiene or sterilization of the jars. So enjoy your canned cake folks. Just follow good sanitation and sterilization guidelines. Great posting everyone!
Anonymous said…
I love this! I wonder if I could do something with pineapple, wouldn't a cake with a pineapple ring in the bottom be cute.