Apple Cake in a Jar
This Apple Cake in a Jar is a unique and charming way to bake a homemade dessert that keeps for months! With a simple mixture of grated apples, cinnamon, nutmeg, and raisins, it’s a treat that brings the flavors of fall to your kitchen. Plus, these cakes are sealed in jars for long-lasting freshness, making them perfect for gifts or emergency dessert cravings!
This recipe is lovingly provided by Alene King
Apple Cake in a Jar
These Apple Cakes in a Jar are the perfect combination of moist, spiced cake and sweet, fresh apples. Packed in jars, they’re perfect for gifting, storing, or enjoying anytime. Pair with warm lemon sauce and whipped cream for an extra special touch.
Ingredients
- 2/3 cup vegetable shortening
- 1 1/2 teaspoon salt
- 2/3 cup water
- 2 2/3 cup granulated sugar
- 1/2 teaspoon baking powder
- 3 cups grated apples (about 2-3 medium apples)
- 4 large eggs
- 1/2 teaspoon ground nutmeg
- 2/3 cup raisins
- 1 teaspoon ground cinnamon
- 3 cups all-purpose flour
- 2/3 cup chopped nuts optional
- 2 teaspoon baking soda
Instructions
- Prepare the Batter:In a large mixing bowl, combine the Crisco, salt, water, and granulated sugar. Mix until smooth and well combined.Add the eggs one at a time, beating well after each addition.Stir in the grated apples, raisins, nutmeg, cinnamon, baking powder, and baking soda until fully incorporated.Gradually add the flour, mixing well after each addition, until the batter is smooth and well combined.Fold in the chopped nuts (if using).Prepare the Jars:Grease 8 wide-mouth pint canning jars with non-stick spray or butter. Be sure to grease both the inside and the rim of the jar to prevent the cake from sticking.Fill each jar about half full with the batter, making sure not to overfill.Bake:Preheat your oven to 325°F (165°C).Place the jars on a baking sheet and bake for 45 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.Seal the Jars:Remove the jars from the oven and immediately place hot flat lids and ring bands on each jar. Tighten the bands until they are secure.Allow the jars to cool completely. The jars should seal properly as they cool, ensuring the cakes are preserved for long storage.Serve:To serve, warm the jars and top each portion with lemon sauce and a dollop of whipped cream or Cool Whip for a delightful treat.
Notes
- Storage: The sealed cakes can last up to 1 year if stored in a cool, dry place. If the seal is broken, refrigerate and consume within 2-3 weeks.
- Alternative Flavorings: You can switch up the raisins and nuts with other dried fruits (like cranberries) or even add chocolate chips for a twist.
- Serving Tip: Warm the cake and drizzle with your favorite sauce (like caramel or lemon) for added richness.
