Caramel Nut Cake in a Jar Recipe
2 C. packed brown sugar
2/3 C. white sugar
1 cup butter, softened
4 eggs
2/3 C. milk
1 T. vanilla extract
3 1/2 C. all-purpose flour
1 t. baking powder
2 t. baking soda
1 t. salt
1 C. chopped walnuts
6 straight-sided wide-mouth pint canning jars with lids
Sterilize 6 (1 pint) straight sided wide mouth canning jars, lids and rings by
boiling for 10 minutes. Keep the lids and rings in the hot water until needed.
Preheat oven to 325� F. Dry jars and let them come to room temperature. Grease
insides of jar well.
In a medium bowl, sift together the flour, baking powder, soda and salt. Set
aside.
In a large bowl, cream sugars and butter with electric mixer. Add eggs and mix
well. Add milk and vanilla and mix well. Add flour mixture and blend with a
large spoon. Gently fold in nuts.
Place 1 cup batter into each of the greased one pint wide mouth canning jars.
Wipe any batter from rim. Place jars on baking sheet. Bake at 325� F. for 50
minutes or until toothpick inserted deep into center of cake comes out clean.
Make sure jar rims are clean. (If they're not, jars will not seal correctly).
While jars are still hot, place lids on jars, and screw rings on tightly. Jars
will seal as they cool. Place the jars on the counter and listen for them to
"ping" as they seal. If you miss the "ping", wait until they are completely cool
and press on the top of the lid. If it doesn't move at all, it's sealed.
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